Ingredients
Equipment
Method
- In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, and sriracha (if using). Set aside.
- Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and cook for about 30 seconds until fragrant. If using tofu, add it now and stir-fry for 2-3 minutes.
- Push the garlic and tofu to one side of the wok. Pour the beaten eggs into the empty side and scramble until cooked. Break up the eggs and mix them with the other ingredients.
- Add the cooked noodles, cooked chicken, and bean sprouts to the wok. Pour the prepared sauce over everything. Toss well to combine and cook for 2-3 minutes, until the noodles are heated through and coated in sauce.
- Serve immediately, garnished with chopped peanuts and fresh cilantro. Serve with lime wedges on the side.
Nutrition
Notes
You can adjust the sweetness and spiciness of the sauce to your preference. Feel free to add other vegetables like sliced carrots, bell peppers, or broccoli florets.