Chicken Pad Thai

• 10 oz thin rice noodles10 oz rice noodles
• 3 tbsp oil, divided3 tbsp vegetable oil, divided
• 1 lb chicken breast, thinly sliced1 lb chicken breast, thinly sliced into bite-sized pieces
• 1 cup fresh bean sprouts1 cup bean sprouts
• a big handful of shredded carrots1/2 cup carrots, shredded
• 4 cloves garlic, minced4 cloves garlic, minced
• three eggs, whisked3 eggs, whiskeda big handful of crumbled extra-firm tofu1/2 cup extra-firm tofu, crumbled — crumble it in where the eggs would scramble; tofu carries soy, which this dish already has
• 3 green onions, cut into 1-inch pieces3 green onions, cut into 1-inch pieces
• a handful of chopped peanuts1/4 cup peanuts, choppeda handful of chopped roasted sunflower seeds1/4 cup roasted sunflower seeds, chopped — same crunch on top without the peanuts
• 1/3 cup packed brown sugar1/3 cup brown sugar, packed
• 1/4 cup fish sauce1/4 cup fish sauce1/4 cup coconut aminos1/4 cup coconut aminos — milder and a touch sweeter than fish sauce; add a pinch more salt if it tastes flat
• 2 tbsp tamarind concentrate2 tbsp tamarind concentrate
• 2 tbsp soy sauce2 tbsp soy sauce2 tbsp tamari2 tbsp tamari — tamari is made without gluten ingredients but still carries soy2 tbsp coconut aminos2 tbsp coconut aminos — swaps the soy sauce out entirely; a little sweeter, so taste before adding more
• juice of 1 lime, plus wedges to serve2 limes, 1 juiced, the rest in wedges
• 1/4 tsp crushed red pepper1/4 tsp crushed red pepper

Steps

1. Whisk the brown sugar, fish sauce, tamarind concentrate, soy sauce, lime juice, and red pepper flakes together until smooth. Set the sauce aside.
2. Cook the rice noodles to just-tender, drain, and rinse under cold water to stop them cooking. Toss with a little oil so they don't clump.
3. Heat a tablespoon of oil in a wok or wide pan over high heat. Add the chicken and cook, tossing now and then, until cooked through. Scoop it out onto a plate.
4. Add the last of the oil, then the bean sprouts, carrots, and garlic. Stir-fry a couple of minutes.
5. Push the veggies to one side and pour the whisked eggs into the open space. Scramble them, then break into pieces.
6. Return the noodles and chicken, pour in the sauce, and add the green onions. Toss until everything is glossy and coated, then pull off the heat.
7. Serve hot, piled with chopped peanuts, a little extra red pepper, and lime wedges for squeezing.