Description
A delicious and vibrant Thai noodle dish featuring tender chicken, chewy rice noodles, a zesty-sweet-savory sauce, and topped with crunchy peanuts and fresh herbs. Quick to make, deeply satisfying, and better than takeout!
Ingredients
Sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1–2 teaspoons Sriracha or Thai chili sauce
Noodles and Protein:
- 8 oz flat rice noodles
- 1 lb chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
Vegetables and Garnishes:
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/2 cup fresh cilantro or Thai basil (optional)
- Lime wedges
Instructions
- Soak rice noodles in hot water for 6–8 minutes, then drain.
- Mix all sauce ingredients in a bowl and set aside.
- Heat 1 tbsp oil in a wok over medium-high heat. Cook chicken until done; remove and set aside.
- Add remaining oil to the wok. Scramble the eggs until set, then push to the side.
- Add garlic, sauté briefly, then return chicken and noodles to the wok.
- Pour in the sauce and toss everything together until well coated.
- Stir in bean sprouts and green onions. Cook for 1 more minute.
- Serve topped with peanuts, herbs, and lime wedges.