Ingredients:

  • 1/2 cup tamarind concentrate
  • 1/3 cup palm sugar
  • 3 tbsp fish sauce
  • 1 tsp sriracha
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 8 oz dried flat rice noodles
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 large eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 1 cup garlic chives or green onions, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, crushed
  • 1 lime, cut into wedges
  • Fresh cilantro leaves

Instructions:

  1. Place rice noodles in a large bowl and cover with very warm water. Soak for 20–30 minutes until flexible but firm, then drain and set aside.
  2. In a small bowl, whisk together the tamarind concentrate, palm sugar, fish sauce, and sriracha until the sugar is completely dissolved.
  3. Dice the shallots and mince the garlic.
  4. Heat neutral oil in a large non-stick skillet or wok over medium-high heat.
  5. Add sliced chicken breast and sear until cooked through and golden.
  6. Stir in the diced shallots and minced garlic, sautéing until fragrant.
  7. Add the drained rice noodles and the prepared sauce to the pan, tossing to ensure noodles are evenly coated.
  8. Push the noodle mixture to the side of the pan and pour in the beaten eggs. Scramble until set, then toss them into the noodles.
  9. Fold in the fresh bean sprouts and garlic chives or green onions, cooking for another 1-2 minutes until slightly wilted.
  10. Remove from heat and garnish with crushed roasted peanuts, cilantro leaves, and fresh lime wedges.