Ingredients

• 12 ounces dried rice noodles
• 0.5 cups white sugar
• 0.5 cups distilled white vinegar
• 0.25 cups fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil , divided
• 2 boneless , skinless chicken breast halves, sliced into thin strips
• 1.5 teaspoons garlic , minced
• 4 large eggs , beaten
• 1.5 tablespoons white sugar
• 1.5 teaspoons salt
• 1 cup coarsely ground peanuts
• 2 cups bean sprouts
• 0.5 cups chopped fresh chives
• 1 tablespoon paprika , or to taste
• 1 medium lime , cut into wedges

Instructions

1. 1 Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. 2 Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
3. 3 Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
4. 4 Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
5. 5 Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.

Nutrition per serving