Gluten Free Pad Thai

Ingredients:

• 1 large (1/2 to 3/4 lb.) boneless, skinless chicken breast, cut into small pieces (or deveined shrimp or diced tofu) (optional)
• 8 oz. wide/flat rice noodles (found here and in Asian markets)
• 1 cup bean sprouts, plus additional for garnish
• 1 bunch garlic chives, cut into pieces, plus more for garnish
• 1/4 cup sliced yellow onion
• Chopped peanuts, for garnish
• 1 large hard boiled egg, minced, for garnish (optional)
• Sea salt, for garnish
• Red pepper flakes & seeds, for garnish
• 1 lime, sliced, for garnish
For the Sauce:
• 1 Tablespoon (tamarind paste (It's so good!)
• 1 cup palm sugar
• 2 cups water
• 1/4 cup fish sauce, or more to your liking
• 1 teaspoon salt
For Commercial Sauce:
• Thai Kitchen Pad Thai Sauce

Instructions:

To Make the Pad Thai:
1. Heat oil in a wok or large, heavy skillet. Add garlic and fry about 1 minute or until golden brown.
2. Add chicken or shrimp. Fry shrimp just until it changes color, about 2 to 3 minutes. Fry chicken for about 5 minutes, depending upon size. Just be sure the inside is no longer pink. Any further cooking than that will dry out the chicken. Remove shrimp or chicken and set aside.
3. Soak noodles in hot water and drain thoroughly.
4. Add noodles to empty skillet/wok whether using chicken and shrimp or not. Stir quickly to prevent them from sticking. Sprinkle with a little water to keep them moist.
5. Add sprouts, chives, and onion. Stir and fry until tender, about 5 minutes.
6. Pour pad Thai sauce over everything in the skillet, and toss gently to combine.
7. If using, return the chicken or shrimp to the skillet and heat through.
8. Serve immediately alongside the desired garnishes. You can also add the chiles, peanuts, garlic chives and bean sprouts in the skillet and toss to combine. Then serve with lime slices.
To Make Homemade Pad Thai Sauce:
9. Add all of the sauce ingredients into a saucepan. Cook over medium heat, stirring occasionally until it thickens. Use as desired on Gluten Free Pad Thai.

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