Step 1

Sauce: Add tamarind, fish sauce and palm sugar to a saucepan and bring to a simmer.

Step 2

Taste sauce and adjust the flavour as preferred.

Step 3

Add a small amount of chilli powder to taste.

Step 4

Remove from heat and set aside.

Step 5

Pad Thai: Heat a large wok over high heat until very hot. Soften noodles in warm water.

Step 6

Add vegetable oil to wok.

Step 7

Add chicken and cook, stirring vigorously until half cooked, approximately 1-2 minutes.

Step 8

Add a tablespoon or two of the sauce to flavour the chicken and cook for another few minutes.

Step 9

Add the noodles and stir vigorously.

Step 10

Keep everything moving in the wok and cook the noodles until soft, breaking them up.

Step 11

When the noodles are ready, push mixture to one side of the wok and crack eggs into the middle.

Step 12

Let eggs set for 10-15 seconds and toss everything all together.

Step 13

Add the ground peanuts and bean sprouts. Add more sauce if needed.

Step 14

After a minute, add a handful of spring onions.

Step 15

Turn the heat off, and quickly stir to mix everything together.

Step 16

Serve pad Thai on a plate and squeeze a small amount of lemon juice over dish.

Step 17

Garnish with remaining peanuts, bean sprouts or garlic chives if desired.