One-Pot Pad Thai

Never understood the pad thai craze until I made it on my own.

PAD THAI SAUCE 

• 1 box of Thai rice noodles
• 1 cup – 1.5 cups of chicken (breast) diced into bite-size pieces
• garlic and ginger paste 
• 2 tsp cornstarch
• 2 tbs soy sauce (I used Worcestershire sauce)
• 3 cups fresh bean sprouts
• 2 spring onions, sliced
• 1/3 cup roughly chopped peanuts
• 1/4 tsp ground black pepper
• 1/2 cup chicken stock, if needed

PAD THAI SAUCE 

• 3/4 tbs Tamarind concentrate
• 2 tbs fish sauce
• 1 tsp chilli sauce
• 3 tbs brown sugar

1. Bring a large multi-purpose pot of water to a boil and dunk in rice noodles. Turn down the heat to low and cook for a few minutes until softened but still slightly crunchy. Drain and rinse with cold water to prevent sticking. Set aside.
2. Make Pad Thai sauce by combining sauce ingredients together. 
3. Place chicken pieces in a small bowl. Mix with cornstarch and Worcestershire sauce and pour over chicken. 
4. Warm up a frypan over medium-high heat. Add 2 tbs vegetable oil plus garlic/ginger paste and chili and stir fry. Add marinated chicken. If pan becomes dry, add a little chicken stock to keep the chicken frying nicely, 5-7 minutes, until cooked.
5. Add the noodles, and pour the Pad Thai sauce over. Stir-fry for 1-2 minutes. If you find your frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and peanuts and continue frying until noodles are cooked.

Based off of https://fatisrecipes.wordpress.com/