Ingredients

The following ingredients have 4 Servings
  • 3 tbsp brown sugar
  • 3 tbsp tamarind puree (or concentrate)
  • 1 tbsp soy sauce
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp oyster sauce
  • 1/8 tsp red pepper flakes (or 1/4 tsp. garlic chili paste (optional))
  • 1 (14 oz) pkg rice stir-fry noodles (prepared according to package's directions)
  • 3 tbsp vegetable oil (OR canola oil)
  • 1/2 lb chicken breasts (thinly sliced)
  • 1/2 yellow onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 eggs (lightly whisked)
  • 1 1/2 cup bean sprouts
  • 1 cup carrots (julienned)
  • 3 green onions (thinly sliced)
  • 1/4 cup roasted peanuts (finely chopped)
  • chopped peanuts
  • chopped cilantro
  • lime wedges

Instruction

  • In a small mixing bowl whisk together the ingredients for the sauce, set aside.
  • In a large wok or a large, deep skillet set over medium-high heat, add oil. Once hot, add the chicken and cook for 4 minutes. Add onion and saute for 3 minutes, then add garlic and saute for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.
  • Add prepared noodles, bean sprouts, carrots, and sauce. Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.
  • Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges.