|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 400 grams wide rice noodles
- 1 tbsp grapeseed oil
- 4 cloves garlic minced
- 3 small shallots diced
- 1/2 kilo chicken breast cut into 1/2 inch pieces
- 3 eggs
- 2 tbsp fish sauce
- 2 tbsp mushroom sauce
- 2 tbsp tamarind paste
- 1 tbsp sriracha
- 1-2 tbsp palm sugar adjust to taste
- 2 cups bean sprouts
- 4 garlic chives sliced thinly
- Lime halves optional
- Crushed peanuts optional
- crushed red pepper flakes optional
- Soak the rice noodles in warm water until al dente. We don't want them to be perfectly cooked as they are going to continue to cook and soften in the final mixture.
- Heat up 1 tbsp grapeseed oil in a large wok over a medium flame. Fry the shallots and garlic, until fragrant. Add the chicken pieces and keep stirring until the chicken is cooked through.
- Crack the eggs into a cup and whisk with a fork. Add into the wok and stir until they are cooked.
- Push everything to the side of the wok and add in the rice noodles, adding a little bit of water to allow the noodles to keep cooking for 5-7 minutes.
- Whisk together the fish sauce, mushroom sauce, tamarind, sriracha and palm sugar and mix into the noodles. Stir everything thoroughly combined. Add the bean sprouts and garlic chives, stir quickly to mix and then remove from the heat.
- Serve with lime halves, peanuts and crushed red pepper flakes.