1. Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside. 2. In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside. 3. In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside. 4. Drain and rinse the noodles with cold water and set them aside. 5. In a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes. 6. Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes. 7. Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another tablespoons of fish sauce. 8. Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
