Chicken Pad Thai - Food Wine Garden

Ingredients

• 200-300g dried flat rice noodles
• 150ml canola or sunflower oil
• 2-3 garlic cloves, crushed
• 2-3ch ginger root peeled and grated
• 1-2 red Thai chillies, finely chopped (Thai chilies are usually quite mild)
• 4-5 chicken breasts, sliced into 5mm thick strips
• about 400ml coriander loosely packed, leaves picked, and stalks finely chopped
• 6 spring onions, sliced
• 2 extra spring onions for serving, also sliced
• 100 ml chicken stock
• 100g (about 250ml) beansprouts
• 3 eggs, lightly whisked
• 100g roasted unsalted peanuts, chopped (half for serving)
• 50ml tamarind paste
• 50ml fish sauce
• 25ml light brown soft sugar or 20ml grated palm sugar
• 20ml sesame oil
• 1 lime, half juiced, half cut into wedges to serve
• 10ml siracha sauce
• pinch chilli powder (optional)