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Easy Chicken Pad Thai
Ingredients
  • subheading: CHICKEN:
  • 1 lb. chicken, thinly sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium tamari (or soy sauce)
  • subheading: SAUCE:
  • ¼ cup fish sauce
  • 1 tablespoon tamarind paste (see note)
  • 1 tablespoon water
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 3 tablespoons lime juice
  • ⅓ cup low-sodium chicken broth
  • 1 teaspoon sambal oelek (or more if you'd like it spicier)
  • ⅓ cup brown sugar
  • 1 tablespoon oil
  • subheading: STIR-FRY:
  • 12 ounces flat rice noodles
  • 2 tablespoons oil
  • 5 cloves garlic, minced
  • 1 bunch scallions, sliced (light greens and darks separated)
  • 1 cup carrots
  • 3 eggs, lightly beaten
  • 1 cup bean sprouts
  • 1 tablespoon cornstarch + 1 tablespoon water (made into a slurry)
  • ½ cup cilantro, chopped
  • ⅓ cup roasted peanuts, chopped (see note)
Steps
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