Ingredients

The following ingredients have 8 Servings
  • ½ pound boneless skinless chicken breast (or thigh)
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 14 ounces dried rice noodles
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 4 ½ teaspoons tamarind paste (or concentrate)
  • 1 ½ teaspoon lime juice
  • 1 ½ teaspoon rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 large egg
  • ½ teaspoon paprika (optional)
  • ⅓ cup green onions (2" long)
  • 2 tablespoons unsalted roasted peanuts (chopped)
  • ½ cup bean sprouts
  • 1 lime (cut into wedges)

Instruction

  • Prepare the Chicken - Cut the meat against the grain into strips, about ¼-inch thick and 2-inches long. Combine with salt and pepper. Set aside.
  • Warm the Water - Heat a large pot of water until it becomes lukewarm, about 80 to 90°F (27 to 32°C), then turn off the heat.
  • Soak the Noodles - Soak the rice noodles until flexible but not thoroughly cooked, al dente, about 5 to 10 minutes. If needed, slightly increase they aren’t softening. Drain and rinse with cold water.
  • Make the Sauce - In a medium bowl, whisk together the palm sugar, fish sauce, tamarind paste, lime juice, and rice vinegar. Set aside.
  • Cook the Chicken - Heat a wok or large saute pan over medium-high heat. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 30 seconds. Stir-fry until no longer pink, about 1 to 2 minutes, do not overcook! Push meat to the side of the pan.
  • Cook the Garlic and Egg - Add the garlic and stir-fry for 15 seconds. Add the egg and quickly stir the yolk. Mix to scramble and break into smaller pieces.
  • Cook the Noodles - Add in the soaked noodles and stir to combine. Cook for 2 minutes to soften and warm.
  • Add the Sauce and Seasonings - Add the sauce and stir to combine. Turn off the heat. Add the paprika (if using), and toss until the noodles turn slightly red. Add the green onions and allow them to wilt slightly.
  • To Serve - Transfer to a plate, top with bean sprouts and chopped peanuts, and serve with lime wedges.