INGREDIENTS
- 8 oz flat rice noodles, cooked according to package instructions
- 1/2 lb boneless skinless chicken breast, chopped into bite-sized pieces
- 2 eggs
- 1 cup fresh bean sprouts
- 1/4 cup white onions, thinly sliced
- 1/3 cup green onions, sliced
- 1/3 cup fresh cilantro, roughly chopped
FOR THE SAUCE:
- 1 1/2 tablespoons tamarind puree (See Notes)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/4 teaspoon crushed red pepper flake, plus more to taste
- Peanuts, finely chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
- Note: If you can’t find tamarind puree, substitute 1 tablespoon ketchup + 2 tablespoons rice vinegar
PREPARATION
- Season chicken with salt and pepper.
- Heat oil in a large skillet or wok over medium heat. Add chicken, and cook until cooked through, about 6 minutes. Remove to a plate and set aside.
- While chicken cooks, whisk together the sauce ingredients: tamarind puree, fish sauce, brown sugar, soy sauce, garlic, lime juice, and red pepper flake. Set aside.
- Crack eggs into pan and scramble until cooked through. Add white onions and bean sprouts to pan.
- Add chicken, sauce, and noodles and toss to coat everything in the sauce.
- Stir in green onions and cilantro. Top with chopped peanuts and serve with additional lime wedges, if desired. Enjoy!