Okinawan-Style Pad Thai

Ingredients

• 12 ounces chicken breast cut into 1/2-inch strips
• 1 teaspoon chili powder to taste
• 1.5 cups dry-roasted unsalted
• 4  eggs 
• 2 cups bean sprouts fresh
• 0.5 cup chives fresh chopped
• 1.5 teaspoons garlic minced
• 1  lime cut into wedges
• 0.3 cup oyster sauce 
• 0.5 cup vegetable oil; peanut oil preferred 
• 1.5 teaspoons ground asian radish dried
• 12 ounce rice noodles dried
• 0.5 cup rice wine vinegar 
• 1.5 teaspoons salt 
• 2 tablespoons tamarind pulp 
• 8 servings water cold as needed
• 1.5 tablespoons sugar white to taste

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wok

Directions

1. Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes.
3. Drain.
4. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
5. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
6. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
7. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes.
8. Add more sugar or chili powder if desired.
9. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.