Thai Chicken Pasta

mmm thai, mmm chicken and mmm pasta!
this recipe is delicious.

it yields quite a bit, so this is good thing to make for guests, or for a lot of leftovers.

ingredients:
1 cup brown sugar
1/2 cup vinegar
1/2 cup water & 1/8 cup cornstarch, dissolved
1/2 tsp tumeric
1/8 cup hoisin sauce
1/8 cup garlic chile sauce
1/2 tbsp minced garlic
1 tsp salt
1 1/2 tbsp soya sauce
1 box thai pasta (i've used vermicelli rice noodles, regular rice noodles, spaghettini.. any kind of fine pasta. the vermicelli rice noodles have been my favourite so far. don't be afraid to make A LOT of noodles, since there will be quite a bit of sauce)
1 pepper, sliced julienne
chicken (about 2-3 chicken breasts. this can also be left out)

direction:

place all ingredients, except the pasta, pepper & chicken into a pot. turn on medium-high heat. whisk and boil until thick. the sauce splatters and burns easily, so make sure to stir it a lot. (it also freezes well)

cook the pasta according to the directions on the box.**If using rice noodles - Put them in a bowl and boil some water. pour the boiling water over the noodles in the bowl and cover (i normally place a plate over the bowl) and let sit for about 7 minutes. check it at that point, if it's not cooked yet, recover and leave it for a few more minutes **
drain.

add pepper to the pasta. add sauce gradually, so that you won't make it too soupy. If you use chicken, I like to bake it in the oven, then slice it up and add it to the pasta just before serving.

enjoy!