Ingredients:

  • 4 oz dried rice sticks, medium width
  • 6 oz chicken breast, sliced into thin strips
  • 3 tbsp tamarind concentrate, Thai style
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar, finely shaved
  • 1 tsp chili flakes
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tbsp firm tofu, cut into small batons
  • 1 tbsp preserved radish, finely chopped
  • 1 tbsp dried shrimp, finely chopped
  • 2 large eggs
  • 1 cup fresh bean sprouts
  • 1/4 cup garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, crushed
  • 1 lime, cut into wedges
  • Fresh cilantro for garnish

Instructions:

  1. Place 4 oz dried rice sticks in a bowl of room temperature water for 30 minutes until pliable but still firm to the bite.
  2. Whisk 3 tbsp tamarind concentrate, 3 tbsp fish sauce, and 3 tbsp shaved palm sugar in a small bowl.
  3. Heat 2 tablespoon of oil in a wok or large skillet over high heat. Add chicken strips and sear until cooked through. Remove chicken and set aside.
  4. Add remaining oil to the wok. Sauté garlic, tofu, preserved radish, and dried shrimp for 1 minute until fragrant. Push ingredients to the side, crack eggs into the center, and scramble lightly until set.
  5. Add the soaked noodles and the prepared sauce to the wok. Stir-fry vigorously at high heat for 2-3 minutes, tossing constantly until the noodles absorb the sauce and become tender.
  6. Return the chicken to the pan. Toss in bean sprouts and garlic chives. Flash-fry for 30 seconds until the sprouts are just beginning to wilt.
  7. Plate immediately. Garnish with crushed roasted peanuts, fresh cilantro, and lime wedges.