Description
A quick, flavorful noodle dish combining tender chicken, tangy tamarind sauce, crunchy peanuts, and fresh herbs for a vibrant Thai experience.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 3 garlic cloves, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
- Red chili flakes (optional)
Instructions
- Soak rice noodles in warm water for 30 minutes or until softened, then drain.
- In a small bowl, whisk together fish sauce, soy sauce, brown sugar, and tamarind paste. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned and cooked through.
- Add minced garlic and sauté for 1 minute until fragrant.
- Push chicken to one side of the pan and pour in beaten eggs. Scramble them until just set, then mix with the chicken.
- Add drained noodles to the pan along with the sauce mixture. Toss everything together until noodles are evenly coated and heated through.
- Stir in bean sprouts and green onions. Cook for another 2 minutes.
- Remove from heat and top with crushed peanuts, chopped cilantro, and a sprinkle of red chili flakes if desired.
- Serve hot with lime wedges on the side.
Notes
- Soaking the noodles just right is key to perfect texture—too long and they’ll get mushy, too short and they’ll stay chewy.
- Tamarind paste adds that essential tangy kick—don’t skip it.
- Adjust chili flakes to your heat preference or leave them out for a milder version.
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 9g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 125mg