For the sauce:

- 1 tablespoon and 1 teaspoon of soy sauce

- 2 or 3 tablespoons sugar

- .5 to 2 teaspoons tamarind concentrate

- 2 tablespoons ketchup

Rest of the dish:

- 1 bunch green onions

- 1 thumb of ginger

- 3-4 garlic cloves

- 1 red chili

- 4 oz (60g) Pad Thai noodles

- .5 to 1 "carton" of tofu (depends how much you want)

- 2 eggs or if you want egg replacement

- Penuts (about a handful (optional))

- Cilantro and lime (wedges) for garnish

- salt

- oil

- Glass of Water


Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts.

Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges.

Cut the tofu into cubes or recangles (size depends on your preference), then pat them dry thourougly with papertowels. Get your salt and a glass of water handy.

Fill a nonstick pan or a well seasoned cast iron pan (dry quickly after use) with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests ( 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now.

Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the tofu with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute.

put in your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the and veg aren't fully cooked yet), then pour the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon.

When egg seems almost cooked, dump in the noodles, the sauce (you can always add more sauce if you think it needs it), a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want.

Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion.

Take this nutrition label with a pinch of salt as it is based on the proportion of ingredients you used