Description

A classic Thai noodle dish that brings together tangy tamarind, savory soy sauce, tender chicken, and crunchy peanuts. It’s a perfect weeknight dinner with restaurant-quality flavor.

Ingredients

Scale

8 oz flat rice noodles

1 tablespoon oil (vegetable or peanut oil)

1 chicken breast, thinly sliced

2 eggs

1 cup bean sprouts

2 green onions, chopped

2 cloves garlic, minced

1/4 cup crushed peanuts

1 lime, cut into wedges

For the Sauce:

2 tablespoons soy sauce

1 tablespoon tamarind paste

1 tablespoon fish sauce

1 tablespoon brown sugar

Instructions

Soak rice noodles in warm water for 30 minutes or as directed on the package. Drain and set aside.
In a small bowl, mix soy sauce, tamarind paste, fish sauce, and brown sugar. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through. Remove from pan.
Add more oil if needed. Crack in the eggs and scramble until just set.
Add soaked noodles and the sauce to the pan. Toss well and cook for 2-3 minutes until the sauce is absorbed.
Return chicken to the pan. Add bean sprouts, green onions, and crushed peanuts. Stir-fry for another minute.
Serve hot with lime wedges and extra peanuts.