First make your velveting mixture, make sure you have no clumps with the corn starch. Be sure that you dry your chicken well. Marinate your chicken in the velveting mixture for 30 minutes.

Boil your water (I used a large pot, you can use a Wok also). Once it comes to a boil add your chicken, use a wooden spoon to break it up in the water. Once the chicken turns white/opaque (45 seconds to 2 minutes depending). Use a slotted spoon to pull it out. Make sure you slot it out onto a strainer to make sure all the excess liquid drips off.

In a saucepan, add your onions, garlic cloves, lemon grass, curry paste, and peanut butter. As this starts to come together add half of your chicken broth to the mixture. Let it simmer some more ( about 20 minutes). Add your sugar. Then take the mixture run it through your blender to make a nice creamy sauce.

Pour the mixture back into your saucepan, now add your chicken. Simmer for another 30 minutes, as the sauce thickens add the rest of your chicken broth.

Mix together your tamarind paste, fish sauce, soy sauce, red chilli paste, lime juice, and sugar.

For the rice noodles, heat up some water almost to the point of it boiling. Place your rice noodles in a large mixing bowl and add your hot water over it. Let it soak for approximately 10 minutes. If after 10 minutes you find that your noodles are not cooked, add some more hot water. Just be careful the noodles can go from not cooked to cook almost instantly.

Quickly toss your noodles in some cooking oil and add your noodle sauce. Stir this and make sure everything is coated (this should take only 2 minutes).

Plate & Enjoy!