- 4
- 40 mins
- 60 mins
Ingredients
- 12 oz pkg rice stick noodles
- 2 tbsp tamarind paste
- 3/4 cup boiling water
- 4 tbsp peanut oil
- 1 lb chicken breast or shrimp, diced
- 1/8 cup vegetable oil
- 2 eggs
- 1 tbsp rice vinegar
- 2 tbsp fish sauce
- 3 tbsp sugar
- 3/4 tsp cayenne pepper
- 1 tsp salt
- 3 cups bean sprouts
- 1/4 cup peanuts, crushed
- 3 green onions, chopped
- 1 lime, cut into wedges
- 1 tsp soy sauce
- 3 cloves garlic, minced
- 1/4 cup loosely packed cilantro
Preparation
Step 1
Rehydrate tamarind paste in boiling water. Stir in fish sauce, rice vinegar, sugar, cayenne pepper @ 2 tbsp oil into tamarind liquid and set aside.
Cover the rice sticks with hot water in a large bowl; soak until softened, pliable & limp but not fully tender; about 20 minutes. Drain the noodles and set aside. Beat the eggs & 1/8 tsp of the salt in a small bowl; set aside.
Heat 1 tsp oil in a 12" skillet over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 tsp salt; cook, tossing occasionally until the shrimp are opaque & browned around the edges; about 3 minutes. Transfer the shrimp to a plate.
Off heat, add the remaining tbsp oil to the skillet and swirl to coat; add garlic & green onion. Set the skillet over medium heat and cook, stirring constantly until golden brown; add eggs to skilled and stir vigorously with wooden spoon until scrambled & barely moist. Add the noodles. Toss with 2 wooden spoons to combine. Pour the fish sauce mixture over the noodles, increase the heat to high and cook, tossing constantly until coated. Scatter 1/4 cup peanuts, bean sprouts, cooked shrimp; toss constantly.