Easy Chicken Pad Thai

Yum!

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• PAD THAI SAUCE

• 1⁄4 cup light brown sugar, plus 2 tablespoons
• 1⁄4 teaspoon white pepper
• 2  teaspoons tamarind paste
• 1⁄2 teaspoon sriracha sauce
• 1⁄4 cup fish sauce
• 1⁄2 cup low sodium chicken broth
• 1  tablespoon cornstarch, plus 1 tablespoon cold water

• FOR THE CHICKEN

• 1  lb chicken breast, chopped
• 1  tablespoon cornstarch
• 3  tablespoons low-sodium tamari

• FOR THE STIR-FRY

• 12  ounces  rice noodles
• 1  tablespoon  grapeseed oil
• 4  fresh garlic cloves, minced
• 4  green onions, sliced (separate light green from dark green parts)
• 1  cup bean sprouts
• 1⁄3 cup roasted peanuts, chopped
• 1⁄4 cup cilantro, torn

Directions

1. In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside.
2. 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.
3. 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 to 8 minutes or until soft but still firm in the center. Drain and rinse with cold water.
4. 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 (working in batches if necessary). 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.
5. Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts, a squeeze of fresh lime and extra sriracha if you like it spicy!