16 ounces flat rice noodles (soak these in cold water for about 45-60 min)
2 large chicken breasts, chopped into small pieces
3 cloves garlic chopped
1 hot pepper chopped
5 eggs, beaten
Bok Choy, roughly chopped
Cilantro, roughly chopped
Peanuts, roughly chopped
For the Sauce:
1/2 cup organic ketchup
4 tablespoons palm sugar (I used turbinado)
4 tablespoons fish sauce
3 tablespoons organic soy sauce
1 teaspoon tamarind paste
2 teaspoons peanut butter
1 clove of garlic minced
1/2 teaspoon of red pepper flakes
Juice of two limes
Whisk the pad thai sauce ingredients and set aside.
In a large wok/pan heat sesame oil. Once hot, add the chicken and season with salt and pepper.
Once cooked a bit through, add the garlic, peppers, and bok choy.
Add your beaten eggs to the wok on high heat. Once everything is cooked through, add your cabbage and drained rice noodles.
Add your pad thai sauce and cook on high until everything is incorporated.
Garnish with fresh cilantro, peanuts, and bean sprouts.