Padthai

Whenever we eat at Thai resto, padthai is a must to order. Since this is my favorite, I wanted to make my own PadThai so one weekend I brave myself in making this dish.
With the researching and reading (online and cooking magazines) I did about this dish, I come up with this version....

What you will need;

8 oz. Hofan  noodles, available at  the oriental section of the supermarket

1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
4 cloves garlic, minced
1 onion chopped
1 cup tofu cubed
1 fresh egg
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1/3 cup crushed or roughly chopped peanuts
1/8 tsp. ground white pepper
lime wedges for serving
oil for stir-frying,

PAD THAI SAUCE:
Just mix everything.

3/4 Tbsp. tamarind mix (I used sinigang mix) dissolved in 1/4 cup warm water
2 Tbsp. fish sauce
1-3 tsp. chili sauce
3 Tbsp. brown sugar

Then what you have to do;

1.Bring to boil a pot of water and  dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. I boiled my Hofan Noodles for 3 minutes. Do not overcook as it will be soggy. Remove from heat, wash in cold water and drain.  Set aside.

2.Heat a large wok over high heat until very hot, saute onion then garlic. then add the chicken strips. About 1-2 minutes add the tofu.

3. Then add the Pad Thai sauce and simmer for a minute. Season with salt and pepper.

4.Low the heat and add the noodle, Stir rigorously, keep everything moving in the wok.

5. Then when everything is mix, push the noodles to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together.

6.Add the beansprouts. Keep things moving. Add more sauce if it looks a little pale.

7. Throw in the spring onions. Turn the heat off, and quickly give the wok a good stirring to mix everything together.

8. Turn off the heat and transfer in a serving plate, topped it with spring onions and add fresh lime wedges :)