Easy Chicken Pad Thai recipes

Ingredients

• 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}
• Cornstarch Slurry {1 tablespoon cornstarch plus 1 tablespoon cold water, stirred}
• 1 pound boneless, skinless Chicken Breast Halves, sliced thin {about 4 breast halves}
• 1 tablespoon Cornstarch
• 3 tablespoons Low-Sodium Tamari
• 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

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