• 1/2 tbsp corn starch
• 1 large chicken breast, sliced into bite-sized pieces
• 4 oz brown rice noodles
• 1 tsp sesame oil
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 2 eggs, beaten
• 1 cup bean sprouts

For Pad Thai Sauce:

• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 1/2 tbsp tamarind paste
• 1 tbsp low sodium tamari* or soy sauce
• 1 tbsp lime juice
• 3 tbsp low-sodium chicken broth
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1/4 to 1 tsp Sriracha (depending on preferred spice level)
• 2 cloves garlic, minced
• 2 tbsp chopped green onions
• 1 tbsp corn starch

For garnish:

• Sliced limes
• Chopped peanuts
• Cilantro leaves
• Chopped green onions
• Shredded purple cabbage
• Sriracha