Time
40 min
Serving
8 persons
Calories
597
This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.
Ingredients
- rice wine vinegar: 0.5 cup
- white sugar: 0.5 cup
- oyster sauce: 0.25 cup
- tamarind pulp: 2 Tbsp
- rice noodles: 1 pack (12 ounce pack, dried)
- water, as needed: (cold)
- peanut oil: 0.5 cup
- eggs: 4 piece
- ½ teaspoons minced garlic: 1 piece
- ounces chicken breast: 12 piece (cut into 1/2 inch strips)
- ½ tablespoons white sugar: 1 piece (to taste)
- ½ teaspoons salt: 1 piece
- ½ cups dry-roasted, unsalted peanuts: 1 piece
- ½ teaspoons dried ground Asian radish: 1 piece
- chili powder: 1 tsp (to taste)
- fresh chives: 0.5 cup (chopped)
- bean sprouts: 2 cups (fresh)
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
-
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
-
Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
-
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
-
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
-
Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
-
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
