1
Make the pad thai sauce by combining the sauce ingredients together in a bowl. stir well to dissolve the tamarind paste and brown sugar.set aside.
2
Place chicken slices in a small bowl, por the marinade over. stir well and set aside.
3
Warm up a wok or large frying pan over medium high heat. Add 1-2 Tbsp oil plus garlic, stir fry about 30 seconds
4
Add chicken, stir fry 1 minute. When wok become dry add a little chicken stock ( 1-2 tbsp at a time to keep the chicken frying nicely) Continue this way until the chicken is cooked ( 5-8 minutes)
5
Add the noodles, green onion springs, and pour the pad thai sauce over. using 2 spatulas immediately stif-fry the noodles. Use a gentle lift and turn method to prevent noodles from breaking. do this for 1-2 minutes. (If its too dry push the noodles to the side and add a little more oil, not more broth or the noodles will become soggy)
6
Add the white pepper and stir for about 1 more minute. Then taste test, add more fish sauce if desired for taste, toss to incorporate.
7
Serve with any or all of the toppings listed, enjoy!