This is not meant to be purely authentic Pad Thai but rather a replica of the Pad Thai I’ve enjoyed at many taverns in Canada. It does not use tamarind since that’s not an ingredient I typically have at home but does use fish sauce & oyster sauce. I also like mine with a little heat so I add chili garlic sauce.

Ingredients:

Sauce:

• 1 tablespoon ketchup (for colour mostly)
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 teaspoons oyster sauce
• 1 tablespoon soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoon chili garlic sauce (more for eating if you like it even spicier)

Main:

• roughly tablespoon canola oil or any non-flavoured oil
• 1 red pepper cored & sliced thin
• 1/2 onion sliced
• 1 1/2 cups bean sprouts (plus more to garnish)
• 2 green onions – save 1/2 greens for garnish
• 1/3 cup crushed roasted peanuts plus more for garnish
• 1 large clove garlic, minced
• 100 grams rice noodles, soak 20 to 30 minutes in warm water just ahead of cooking)
• 8 ounces meat (pork or chicken) cubed small
• 2 eggs, whisked
• 1 tablespoon cilantro chopped for garnish

Instructions:

1. Mix all sauce ingredients ahead
2. Heat oil on medium, add garlic and heat for 30 seconds.
3. Add meat and stirfry until just cooked through
4. Push meat aside, add eggs and cook like scrambled eggs
5. Remove and set aside
6. Add a bit more oil, add vegetables (red pepper, onion, bean sprouts and 1/2 green onion), peanuts, noodles and sauce
7. Saute until vegetables are wilted
8. Add back meat and eggs – stir
9. Place in bowl and top with crushed peanuts, sprouts, green onion and coriander