Ingredients

• 0.5 cups rice wine vinegar
• 0.5 cups white sugar
• 0.25 cups oyster sauce
• 2 tablespoons tamarind pulp
• 1 , 12 ounce
• cold water , as needed
• 0.5 cups peanut oil
• 4 eggs
• 1.5 teaspoons minced garlic
• 12 ounces chicken breast , cut into 1/2-inch strips
• 1.5 tablespoons white sugar , or more to taste
• 1.5 teaspoons salt
• 1.5 cups dry-roasted , unsalted peanuts
• 1.5 teaspoons dried ground Asian radish
• 1 teaspoon chili powder , or more to taste
• 0.5 cups chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime , cut into wedges

Instructions

1. 1 Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. 2 Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. 3 Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. 4 Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. 5 Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. 6 Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. 7 Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Nutrition per serving