Chicken Pad Thai Noodles

Sauce

tamarind concentrate (more watery - NOT tamarind paste which is thicker(HIGHLY recommended but if you can't find it, sub with 1/4-1/3 cup fresh lime juice))

- 1 tablespoon Thai red chili sauce (Sambal Oelek or Sriracha to taste)(I like mine spicy so I usually add about 3/4 tablespoons))

fish sauce (highly recommended**)

oyster sauce (recommended - use gluten free if necessary or low sodium soy sauce (use gluten free tamari or coconut aminos for paleo friendly version))

coconut sugar (or brown sugar)

corn starch (or use arrowroot powder or tapioca starch for a paleo version)

concentrated tomato paste (optional for additional color and to mimic the North American version)

Pad Thai

dried uncooked rice noodles

cooking oil (avocado oil for a healthier version)

chicken breast (sliced thinly)

garlic cloves (minced)

freshly grated ginger

shallot (diced)

grated carrots

red or green bell pepper (thinly sliced (I used a combo of both for color, but you totally don't have to))

large egg (lightly beaten)

lime wedge

Salt (black pepper and more fish sauce to taste)

tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this)

Garnish & toppings

Chopped fresh cilantro (bean sprouts, chopped roasted peanuts, green onions and additional lime wedges)

Meal prep

Lunch boxes