Ingredients

• 10 ounces dried rice noodles
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce , or to taste
• 6 tablespoons fish sauce , or to taste
• 5 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 12 ounces chicken breast , thinly sliced
• 1 , 7 ounce
• 3 cloves garlic , chopped
• 1 tablespoon shrimp paste
• 3 eggs
• 2 tablespoons chopped spring onions
• 0.75 cups dry roasted peanuts
• 2 cups bean sprouts
• 1 lime , cut into wedges

Instructions

1. 1 Soak rice noodles in a bowl of water for 15 minutes.
2. 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
3. 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
4. 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
5. 5 Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

Nutrition per serving