Easy Chicken Pad Thai

By vealam

Ingredients

• Pad Thai Sauce:
• 1/4 cup plus 2 tablespoons Light Brown Sugar
• 1/4 teaspoon White Pepper
• 2 teaspoons Tamarind Paste {brands may be different so you might need to adjust more or less}
• 1-1/2 teaspoon to 1 tablespoon Sriracha {depending on how spicy you want it}
• 1/4 cup Fish Sauce
• 1/4 cup low-sodium Chicken Broth
• Cornstarch Slurry {1 tablespoon cornstarch plus 1 tablespoon cold water, stirred}
• FOR THE CHICKEN:
• 1 pound boneless, skinless Chicken Breast Halves, sliced thin {about 4 breast halves}
• 1 tablespoon Cornstarch
• 3 tablespoons Low-Sodium Tamari
• FOR THE STIR-FRY:
• 10-12 ounces of wide Rice Noodles
• 1 tablespoon olive oil or grapseed oil
• 4 to 5 cloves fresh garlic, minced or squeezed through garlic press
• 4 Green Onions, sliced {separate light green from dark green parts}
• 1 heaping cup rinsed Bean Sprouts
• 1/3 cup chopped lightly salted, roasted peanuts
• 1/4 cup torn fresh cilantro

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from simplyscratch.com

Preparation

Step 1

In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside.

In a large bowl combine sliced chicken, 1 tablespoon cornstarch and 3 tablespoons low-sodium tamari. Toss to coat and set off to the side.

Heat a large pot of water to a boil. Once the water is at a full boil, drop in the noodles, stir and turn off the heat. Allow the noodles to soak for 5 minutes or until soft but still firm in the center. Drain and rinse with cold water.

Meanwhile heat a large wok or 12-inch skillet over medium-high heat. Add in the olive oil and garlic. Stir-fry for one minute before add the chicken in an even layer. Cook for 5 minutes before flipping and cooking for 5 more minutes or until fully cooked. Add in the light green onion slices, cook for 30 seconds before adding the noodles, bean sprouts and sauce. Pour in the slurry and use two wooden spoons or spatulas to toss the ingredients together. Cook for 2 to 3 minutes or until the sauce has thickened and noodles are perfectly tender.

Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts and a squeeze of fresh lime.