Ingredients:

Pad Thai Sauce
• 1 tbsp tamarind paste, dissolved in ¼ cup warm water
• 3 tbsp fish sauce
• ¼ cup chicken stock
• 3 tsp hot chilli sauce
• 3 tbsp rice malt syrup

• 1 tsp gluten free corn four
• 3 tbsp soy sauce
• 1 chicken breast, skin off, sliced in to thin strips
• 2 tbsp canola oil
• 2 garlic cloves, crushed
• 2 long red chilli, minced
• ¼ cup chicken stock
• 1 packet Slendier Noodle Style
• 1 cup bean shoots
• salt, to taste

• ½ cup coriander leaves
• 2 spring onions, finely sliced
• ¼ cup peanuts, roasted
• extra bean shoots, to garnish
• lime wedges, to garnish

Instructions:

• Mix Pad Thai sauce ingredients in a bowl. Adjust to taste and set aside.
• Coat chicken in corn flour and soy sauce. Set aside.
• Heat oil in a wok. Stir-fry garlic and chilli until fragrant (30 secs). Add chicken and cook to seal (30 secs).
• Add chicken stock and cook until chicken is done (about 5 mins).
• Prepare Slendier Noodle Style as per pack instructions. Pat dry.
• Add noodles and bean shoots to wok. Pour in sauce and toss to coat evenly. Adjust seasoning.
• Serve in bowls topped with coriander, spring onion, peanuts, extra bean shoots and lime wedges.