Chicken Pad Thai With Homemade Sauce (Tamarind, Fish Sauce And G - cooking recipe

Ingredients

4 ounces rice noodles (Thai Kitchen brand is good)
1 egg, slightly beaten
1 tablespoon milk
4 ounces boneless skinless chicken breasts, cut into strips
2 green onions, thinly sliced (or add a teaspoon dried minced onion to sauce to re-hydrate)
1/2 cup bean sprouts
Sauce
1/3 cup chicken stock
3 tablespoons rice vinegar or 3 tablespoons white vinegar
1 tablespoon lime juice
3 tablespoons brown sugar
3 tablespoons gluten free soy sauce (or 1 tablespoon soy sauce plus 1 tablespoon fish sauce if you have it)
1/8 teaspoon white pepper
1/4 teaspoon ground ginger
2 garlic cloves, pressed
1/3 cup unsalted peanuts, coarsely chopped

Preparation

Place pad Thai sauce ingredients in small sauce pan. Bring to a boil. Remove from heat.
Bring 4 cups of water to a boil in a medium saucepan. Remove from heat. Add rice noodles; let stand 8-10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
Heat 1 tablespoon oil in a wok or large skillet. Beat egg with milk. Fry egg and set aside.
Add another tablespoon oil to wok. Cook chicken thoroughly. Add rice noodles, pad thai sauce and onions. Stir fry 3-4 minutes or until noodles are tender. Stir in bean sprouts and scrambled egg.
Enjoy!