Ingredients:

  • 3 tbsp tamarind concentrate
  • 3 tbsp palm sugar, finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 4 oz dried rice noodles
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 4 oz extra-firm tofu, cut into small cubes
  • 2 large eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 1 bunch garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, crushed
  • 2 limes, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the 4 oz dried rice noodles in a large bowl and cover with very warm water; soak for 20–30 minutes until flexible but still firm, then drain.
  2. In a small bowl, whisk together 3 tbsp tamarind concentrate, 3 tbsp palm sugar, 2 tbsp fish sauce, and 1 tbsp lime juice until the sugar is completely dissolved.
  3. Heat 1 tbsp vegetable oil in a wok over medium-high heat; add 1 lb sliced chicken breast and cook until the edges are golden and the meat is opaque with an internal temperature of 165°F (74°C), then remove from the pan and set aside.
  4. Add the remaining 1 tbsp vegetable oil to the wok; stir-fry the diced shallot, minced garlic, and 4 oz tofu cubes for 2 minutes until the garlic is fragrant and tofu edges are slightly crisp.
  5. Push the tofu mixture to one side of the pan, pour in the 2 beaten eggs, let them set for 30 seconds, then scramble gently until the eggs are mostly cooked and reach an internal temperature of 160°F (71°C).
  6. Add the drained noodles to the pan and pour the prepared sauce over them; toss constantly with tongs for 2–3 minutes until the noodles absorb the sauce and turn a deep mahogany color.
  7. Return the cooked chicken to the pan and fold in 2 cups bean sprouts and the garlic chives; stir-fry for 30–60 seconds until the sprouts wilt slightly but remain crunchy.
  8. Serve immediately topped with 1/4 cup crushed roasted peanuts and 1/4 cup chopped cilantro, with lime wedges on the side.