Magz Kitchen

  PAD THAI (Stir-fried Thai Noodles)  400 g rice noodles boiled in water for 2-4 mins or until al dente  Sauce:  1/2 c brown sugar  1/2 c patis (fish sauce) 1/2 c lime juice  1-2 tbsp tamarind paste  1 tbsp soy sauce (optional for a darker Pad Thai)    Saute:  Cooking oil  2 red onions, sliced  1/2 cup minced garlic  1/2 cup spring onions Cilantro roots  250 grams Tofu, cut into cubes  Chicken breast fillet  Shrimps Bean sprouts  Crushed toasted peanuts  Chili flakes/ fresh red chilies