Servings: 1

20 grams - Tofu 20 grams - Tofu
80 grams - Chicken Breast 80 grams - Chicken Breast
80 grams - Rice Noodles 80 grams - Rice Noodles
1 cup - Bean Sprouts 1 cup - Bean Sprouts
1 Egg 1 Egg
2 Chives 2 Chives
1 tsp Garlic 1 tsp Garlic
1 tsp Shallots 1 tsp Shallots
1 tbsp - Pickled Radish 1 tbsp - Pickled Radish
1 tbsp - Roasted Peanuts 1 tbsp - Roasted Peanuts
6 tbsp - Water 6 tbsp - Water
2 tbsp - Vegetable Oil 2 tbsp - Vegetable Oil
3 tbsp - Pad Thai Sauce 3 tbsp - Pad Thai Sauce
 
Pad Thai Sauce: subheading: Pad Thai Sauce:
4 tbsp - Palm Sugar 4 tbsp - Palm Sugar
4 tbsp - Sour Tamarind, paste 4 tbsp - Sour Tamarind, paste
3tbsp - Fish Sauce 3tbsp - Fish Sauce

Pad Thai Sauce: subheading: Pad Thai Sauce:
Mix the Pad Thai sauce ingredients, which include the palm sugar, sour tamarind and fish sauce into a saucepan over medium heat. Stir for 3 minutes until the sugar dissolves.
Once the sauce has reduced, turn of the heat and set aside for later use.
Pad Thai: subheading: Pad Thai:
While the Pad Thai sauce is cooking, we can prep our ingredients by chopping the garlic and shallots together. Roughly chop the pickled radish. Dice the tofu into ½ cm pieces. Chop the chives into 1inch pieces and set root aside for garnish. Remove the stringy tail off the bean sprouts.
Using a wok, pour the vegetable oil in the pan over medium heat. Add shallots and garlic once oil is hot.
Once lightly golden, add the rice noodle and additionally add water as needed to soften the noodles.
When the noodles are cooked, place them to the side of the wok and add the chicken, tofu and pickled radish. Occasionally stir the chicken, tofu and pickled radish to make sure it is evenly cooked.
Add the Pad Thai sauce once the chicken is cooked and mix everything in the wok together. Once it is mixed well, push everything to one side of the pan.
Take some vegetable oil and line the side of the pan. Crack the egg, break the yolk and stir the egg until cooked before moving it back and mixing with the noodles.
Add bean sprouts, peanuts and chives. Give it a good mix.
Serve on a plate with bean sprouts and chives as garnish. Additionally you can have chili powder, lime and sugar as extra seasoning.

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