10 Ounces Dried Rice Noodles; Soaked
4 Tablespoons Brown Sugar
4 Tablespoons Soy Sauce, Or To Taste
6 Tablespoons Fish Sauce, Or To Taste
5 Tablespoons Tamarind Paste
3 Tablespoons Vegetable Oil
3 Boneless Chicken Breast, Chopped
3 Cloves Garlic, Chopped
1 Tablespoon Shrimp Paste
3 Tablespoons Chopped Spring Onions
¾ Cup Dry Roasted Peanuts
2 Cups Bean Sprouts
1 Lime, Cut Into Wedges
Step 1 Soak rice noodles in a bowl of water for 15 minutes.
Step 2 Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
Step 3 Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Cook chicken until it is no longer pink in the center, about 4 minutes.
Step 4 Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
Step 5 Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges. Serves 4