Ingredients
4
4 servings
- •10 ounces dried rice noodles
- •4 tablespoons brown sugar
- •4 tablespoons soy sauce, or to taste
- •6 tablespoons fish sauce, or to taste
- •5 tablespoons tamarind paste
- •2 tablespoons vegetable oil
- •12 ounces chicken breast, thinly sliced
- •1 (7 ounce) package firm tofu, sliced
- •3 cloves garlic, chopped
- •1 tablespoon shrimp paste
- •3 eggs
- •2 tablespoons chopped spring onions
- •0.75 cup dry roasted peanuts
- •2 cups bean sprouts
- •1 lime, cut into wedges
Instructions
- Soak rice noodles in a bowl of water for 15 minutes.
- Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
- Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
- Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
- Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutritional Facts
Per 4 servings
- Calories: 797
- Carbohydrate: 98g
- Fat: 29g
- Fiber: 6g
- Protein: 40g
- Sugar: 18g
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