We order enough pad thai at Thai restaurants, so we wanted to try to practice and perfect the noodle dish at home. Making sure the rice noodles don’t stick together and the balance of tangy, sweetness from the sugar, tamarind, fish sauce and oyster sauce is an art. Our rendition turned out well and we can not wait to make this again.

Adapted from Smart Cook

• 2 cups cup or 200 g narrow rice noodles (do not soak in advance)
• 1/2 lb or 200 g sliced boneless and skinless chicken thighs small strips
• 1 cup or 80 g hard or firm tofu (optional)
• 1/2 cup 40 g spring onion cut into 3 cm lengths
• 3/4 cup 120 g bean sprouts
• 4 tsp chopped garlic
• 4 eggs
• 8 T cooking oil
• 5 T oyster sauce or for vegetarian substitute mushroom sauce
• 1 T fish sauce
• 4 tsp sugar
• 1 cup water
• juice of one whole lime
• ground peanuts to taste

Fry tofu until lightly golden. Add garlic and fry until fragrant.

Add the chicken thighs and stir until cooked. Add the noodles and water, stir until tender.

Season oyster sauce, fish sauce, sugar and tamarind sauce and stir well. Push the noodles too the side of wok.

Break eggs in, spread around wok, scramble and reincorporate noodles.

Add bean sprouts and scallions, stir until everything is done.

Add ground peanuts and squeeze of lime juice.