- One 16-ounce package medium-size rice noodles
- 3 tablespoons vegetable oil
- 4 ounces sliced chicken breast
- 2 eggs
- 1 ounce diced white onion
- 2 teaspoons Spanish paprika
- 2 ounces fish sauce
- 2 ounces distilled amber vinegar
- 2 ounces tamarind nectar or puree
- 1/2 cup sugar
- 3 tablespoons ground and roasted Thai chile
- 2 ounces sliced green cabbage
- 2 ounces sliced green onions
- 2 ounces fresh peanuts, ground and roasted
- 2 ounces fresh bean sprouts
- 1 fresh lime, cut into wedges
Soak the noodles in cold water for 4 hours, and then drain.
Heat a medium wok over high heat for 2 to 3 minutes. Add the oil to the hot wok and swirl using a ladle. Allow the oil to heat to almost the smoke point. Add the chicken and cook for 30 seconds. Then add the eggs and cook for 1 to 2 minutes. Don't stir the eggs too much. You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible. Keep the eggs separate from the chicken as best as you can.
When the eggs and chicken begin to brown, add the white onions and the noodles. Toss the noodles and stir occasionally to loosen the noodles and cook evenly. After 1 to 2 minutes the noodles should begin to soften. Add the paprika, fish sauce, vinegar and tamarind. Cook for 1 to 2 more minutes, and then lower heat to medium. Add the sugar, Thai chile, cabbage and green onions. Cook for about 1 minute. After the noodles begin to caramelize with the sugar, it is done. Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.