Chicken Pad Thai

• 3 cloves Garlic, Minced
• 1 piece (2") Of Fresh Ginger
• 1/2 cups Hot Water
• 1- 3/4 Tablespoon Tamarind Paste
• 1/4 cups Packed Brown Sugar
• 1/4 cups Fish Sauce
• 2 Tablespoons Asian Garlic Chili Sauce
• 8 ounces, fluid Rice Noodles
• 4 whole Boneless, Skinless Chicken Breasts, Cooked
• 1 whole Red Bell Pepper, Thinly Sliced
• 3 stalks Green Onions, diced
• 3 cups Bean Sprouts
• 1 cup Fresh Cilantro, Chopped
• 1/2 cups Fresh Basil, Chopped
• 13 cups Roasted Peanuts, Chopped

1. Prepare dressing and set aside.
2. Boil a large pot of water and add rice noodles.
3. Let sit in boiling water for 5 minutes or until tender.
4. Drain and let cool while preparing other ingredients.
5. In a large bowl combine all other ingredients.
6. Add cooled drained noodles.
7. Toss with dressing and serve!

garlic, ginger, water, tamarind paste, brown sugar, fish sauce, asian garlic, noodles, chicken breasts, red bell pepper, stalks green onions, sprouts, fresh cilantro, fresh basil, peanuts

Taken from tastykitchen.com/recipes/salads/chicken-pad-thai/ (may not work)