INGREDIENTS
1 tbsp
Tamarind Paste
1/3 cup
warm water
5 cups
sugar snap peas (snipped and de-stringed)
8 oz
mung bean sprouts
1 1/2 cups
carrots, julienned
4 cloves
garlic
1 lb
chicken boneless chicken breast
1 tsp
cornstarch
3 tbsp
soy sauce or liquid aminos
2 tbsp
fish sauce
1 1/2 tsp
chili sauce
4 oz
brown rice pad thai noodles
2 tbsp
olive oil, divided
peanuts (for garnish)