1 Tbsp Vegetable Oil
1 Egg
1 Large Chicken Breast, cut into 1-in chunks
3 Cups Rice Noodles, softened in water (about 1/4 package dried noodle sticks)
4 Tbsp Tamarind Sauce
2 Stems Scallions/Chives, cut into 1-in. lengths
1/2 Cup Bean Sprouts
1/2 Cup Shredded Carrots
1/4 Cup Sugar Snap Peas, cut into 1-in lengths
1/2 Tsp Paprika
1 Wedge Lime
1 Tbs Ground Roasted Peanuts
Cooking Instructions:
• Pour boiling water over dried noodles until covered.
• Let noodles soften for 10 minutes. Drain, rinse with cold water and set aside.
• Heat wok or stir-fry pan until hot at med-high heat.
• Add oil, then egg and scramble until cooked.
• Add chicken and cook until partially done (about 2 minutes).
• Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds).
• Add Tamarind Sauce; stir until chicken is cooked.
• Add scallions, bean sprouts, carrots, peas, and paprika and mix until heated through (about 10 sec).
• Serve with a wedge of lime and roasted peanuts.
*Chicken may be substituted with 8 - 10 shrimp or any other protein.
** Recipe adapted fromYume Tran - Meals in a Minute
