- 2 Tbsp. fish sauce Can substitute 2 tablespoons soy sauce for vegetarian option
- 2 Tbsp. palm sugar
- 1 Tbsp. white sugar
- 2 Tbsp. tamarind water to make tamarind water take about a golf ball size tamarind paste & put water in it and let it sit for about 10 minutes, squeeze the juice and strain. This will make about a cup of tamarind water.
- 4 cups of dried thin rice stick (about half of the 16 oz bag) soaked in cold water for an hour
- 2 Tbsp. vegetable oil
- 1 tsp. minced shallots
- 1 tsp. salted radish
- 1/8 tsp. roasted Thai chili flakes
- 1/2 cup chicken cut into small cubes
- 2 eggs
- 1/2 cup chopped Chinese Chives about 2 inch long (or sub green onions)
- 2 cups bean sprouts
- 2 Tbsp. crushed roasted peanuts on the side
- lime wedges
- Drain the noodles. Make the sauce by mixing palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved.
- Chop Chinese chives or green onions into small lengths about 2 inches.
- Heat a large pan until hot. Add oil. Turn the heat down to low. Fry shallots, pepper flakes and salted radish until fragrant and colored. About 30 seconds.
- Add chicken and stir fry until partially cooked, about 1 minute. Spread the protein to the side and crack eggs in the middle of the pan. Scramble slightly, do not scramble all the way. Fry the eggs for a minute.
- Stir everything together and add drained noodles. Add a little more oil. Turn up the heat and then stir-fry for a while until the noodle is softer and getting translucent and brown in color. Keep folding the noodles over until they are soft and brown.
- Add the prepared sauce. Stir for a few moments. Add bean sprouts and chives and fold until wilted.
- When served, top the noodles with crushed peanuts, extra chile flakes (if you like it spicy), and a wedge of lime.