Okinawan-Style Pad Thai

• 1/2 cup rice wine vinegar
• 1/2 cup white sugar
• 1/4 cup oyster sauce
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• cold water, as needed
• 1/2 cup peanut oil
• 4 eggs
• 1 1/2 teaspoons minced garlic
• 12 ounces chicken breast, cut into 1/2-inch strips
• 1 1/2 tablespoons white sugar, or more to taste
• 1 1/2 teaspoons salt
• 1 1/2 cups dry-roasted, unsalted peanuts
• 1 1/2 teaspoons dried ground Asian radish
• 1 teaspoon chili powder, or more to taste
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges

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. Drain.
3. 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.
4. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

rice wine vinegar, white sugar, oyster sauce, tamarind pulp, rice noodles, cold water, peanut oil, eggs, garlic, chicken, white sugar, salt, peanuts, chili powder, fresh chives, fresh bean sprouts, lime

Taken from www.allrecipes.com/recipe/220424/okinawan-style-pad-thai/ (may not work)