Chicken Pad Thai Noodles

Name: Chicken Pad Thai Noodles
Prep time: 12 min
Cook time: 13 min
Yield: 3
Ingredients: Sauce; 1/3 cup tamarind concentrate (more water; 2 teaspoons - 1 tablespoon Thai red chili sauce (Sambal Oelek) or Sriracha to ta; 5 tablespoons fish sauce (highly recommended)**; 3 tablespoons oyster sauce (recommended - use gluten free if necessary) or low sodium soy sauce (use; 6 tablespoons coconut sugar (or brown sugar); 1 tablespoon cornstarch; 2 teaspoons concentrated tomato paste (optional for additional color and to mimic the North American version); Pad Thai; 8 ounces dried uncooked rice noodles; 2 tablespoons cooking oil (avocado oil for a healthier version); 1 chicken breast, sliced thinly; 2 garlic cloves, minced; 1 teaspoon freshly grated ginger; 1 shallot, diced; 1/3 cup grated carrots; 1 red or green bell pepper, thinly sliced (I used a combo of both for color, but you totally don't have to); 1 large egg, lightly beaten; 1 lime wedge; Salt, black pepper and more fish sauce to taste; 1 1/2 tablespoons tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this); Garnish & toppings; Chopped fresh cilantro, bean sprouts, chopped roasted peanuts, green onions and additional lime wedges; Meal prep; Lunch boxes