1-First: soak 125 grams of dried rice sticks in plenty of boiling water for 5 minutes, then drain and quickly rinse under cold water. Don’t let them sit longer than 5-10 minutes to keep them from getting too soft trust me, nobody wants mushy noodles!

2-Next: mix 1 1/2 tablespoons tamarind puree, 3 tablespoons packed brown sugar, 2 tablespoons fish sauce, and 1 1/2 tablespoons oyster sauce in a small bowl to whip up your sauce. This blend is what gives Pad Thai its signature kick, so take a moment to stir it well.

3-Heat 2 tablespoons oil in a large non-stick pan or well-seasoned skillet over high heat. Add 2 finely chopped garlic cloves and 1/2 sliced brown or yellow onion, cooking for about 30 seconds until they’re fragrant and sizzling.

4-Then, toss in 150 grams of thinly sliced chicken breast or thigh and cook for 1 1/2 minutes until it’s mostly done. Push the chicken aside, pour in the 2 lightly whisked eggs on the other side, scramble them, and mix everything together for that perfect combo.

5-Now, add 1 1/2 cups bean sprouts, 1/2 cup firm tofu cut into 3 cm batons, and the soaked rice noodles, then pour over your sauce. Gently toss for about 1 1/2 minutes until the noodles soak it all up here’s where the flavors really come alive!

6-Finally, stir in 1/4 cup garlic chives cut into 3 cm pieces and half of the 1/4 cup finely chopped peanuts, give it a quick toss, and take it off the heat. Serve right away with the rest of the peanuts, lime wedges, and optional ground chili. For a fun twist, check out our vegan lasagna recipe if you’re thinking of more plant-based ideas.