Ingredients
7ozrice stick noodles,¼-inch thick
2tbspvegetable oil
2tbspraw peanuts,or more to taste
6Thai chile peppers,seeded, minced, or more to taste
1shallot,minced, or more to taste
3garlic cloves,minced, or more to taste
1lbchicken,boneless, cut into ¼-inch strips
⅓cupextra-firm tofu,cut into matchsticks
2½tbspwhite sugar
2tbsptamarind paste
1½tbspfish sauce
½tspground white pepper,or to taste
1egg
¼lblarge shrimp,peeled, deveined, and tails removed
1cupbean sprouts
1cupfresh chives,chopped
1lime,juiced
Preparation
Place the noodles in a large bowl and cover with hot water. Set aside for about 10 minutes until noodles are flexible but still firm. Drain.
Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil, then heat until it shimmers.
Add the peanuts and cook and stir until toasted for 1 to 2 minutes. Remove from wok.
Stir the chile peppers, shallot, and garlic into the oil, then cook and stir for about 30 seconds until the garlic just begins to brown.
Add the chicken and tofu, cook for 4 to 5 minutes until no longer pink in the center and the juices run clear. Add the noodles, stirring quickly to mix in.
Add the sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, for about 2 minutes, until the sauce thickens.
Push the noodle mixture to one side of the wok, then crack the egg into the empty space. Stir for 1 to 2 minutes until scrambled, and fold into the noodles.
Stir in the shrimp, then cook for 2 to 3 minutes until opaque.
Add the roasted peanuts, bean sprouts, chives, and lime juice, then cook and stir for 1 to 2 minutes more until flavors combine.
Serve, and enjoy!
