Ingredients

• 7 ounces 1/4-inch thick rice stick noodles
• 2 tablespoons vegetable oil
• 2 tablespoons raw peanuts , or more to taste
• 6 Thais chile peppers , seeded and minced, or more to taste
• 1 shallot , minced, or more to taste
• 3 cloves garlic , minced, or more to taste
• 1 pound boneless chicken , cut into 1/4-inch strips
• 0.33 cups extra-firm tofu , cut into matchsticks
• 2.5 tablespoons white sugar
• 2 tablespoons tamarind paste
• 1.5 tablespoons fish sauce
• 0.5 teaspoons ground white pepper , or to taste
• 1 egg
• 0.25 pounds large shrimp - peeled , Optional
• 1 cup bean sprouts , Optional
• 1 cup chopped fresh chives , Optional
• 1 lime , juiced

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

Nutrition per serving