Pad Thai can be made in a million different ways, this is mine. If you can't find vegan chicken, or don't like it, substitute tofu, tempeh or even marinate some cooked sweet potato.
Tamarind paste and palm sugar can be found at Asian markets and are very cheap to purchase. If you can't find palm sugar (made from coconut syrup) use brown sugar.
8oz thai rice noodles
3 tbl soy sauce
1 tsp cornstarch
1 red chili, seeded, small dice
4 garlic cloves, minced
3 Gardien Chicken Cutlets,thawed, medium sized squares
1/4 cup water
3 tbl palm sugar
1 heaping tbl tamarind paste
2 tbl soy sauce
1 tsp red chili paste
2 tbl peanut oil
1 savoy cabbage, cored, thinly sliced
3 scallions, thinly sliced
1/4 cup fresh chopped cilantro, divided
1/4 cup toasted peanuts, roughly chopped, divided
2 cups bean sprouts
Heat a large pot of water until almost boiling. Remove from heat and add the rice noodles. Let sit for 5 minutes. Drain and set aside.
Combine 3 tbl soy sauce, cornstarch, red chili and garlic. Whisk to combine and pour over the chicken. Let marinate while you prepare the rest of the meal.
Bring the 1/4 cup water to a boil and pour over the tamarind paste and palm sugar. Whisk to dissolve. Spoon out any tamarind seeds if necessary. Add 2 tbl soy sauce and red chili paste and set aside.
Heat the peanut oil in a large pan or wok. Add the cabbage and saute for 5 minutes until it starts to soften. Add the chicken, remaining marinade and 2 of the 3 scallions and saute until the chicken is fully cooked. Add the noodles, sauce, half of the cilantro, half of the peanuts, bean sprouts and juice of half a lime. Toss to combine and remove from heat. Garnish with the remaining scallions, cilantro, peanuts and cut the remaining lime into wedges.