Ingredients
- 1/2 of a 16 oz pkg Thai rice noodles
- 2 boneless, skinless chicken breasts cut into 1 inch chunks
- 1 tsp cornstarch
- 3 tbsp sodium reduced soy sauce
- 1 tbsp vegetable or peanut oil
- 4 cloves garlic, minced
- 1 tbsp dried chiles
- 3 cups fresh bean sprouts
- 3 green sliced green onions
- 1/2 cup fresh cilantro
- 1/3 cup chopped peanuts
- 1/4 cup no sodium chicken stock
- Wedges of lime
- 3/4 tbsp tamarind paste dissolved in 1/4 cup warm water
- 2 tbsp fish sauce
- 1 tsp Siracha chili sauce
- 3 tbsp brown sugar
- Mix the corn starch and soy sauce and set aside.
- Add the tamarind paste to 1/4 cup of warm water and stir to incorporate. Add the fish sauce, Siracha and brown sugar. Stir, cover, and set aside.
- Bring a large pot of water to the boil and the Thai rice noodles. Boil for about 2 minutes until they're almost cooked but still have the slightest bit of crunch to them. Drain well and then immerse in cold water for 30 minutes, draining after that.
- Pour the the soy sauce and corn starch mixture over the cubed chicken breast meat.
- Heat the vegetable oil in a hot wok and add the minced garlic and dried chiles. Stir fry about 30 seconds and then add the chicken and soy sauce mixture and continue to stir fry, adding a little chicken stock a tbsp at a time if the chicken becomes dry, for about 7 minutes until cooked through.
- Add the Pad Thai sauce you made earlier. Add the noodles stirring well with two lifters.
- Add the bean sprouts, stirring and tossing until they soften up. Add about another tbsp of fish sauce to finish, toss again, and then add 3 sliced green onions, a half cup of fresh cilantro, a third of a cup of chopped peanuts, and the juice of one fresh lime.
