
Time
35 minutes
Servings
4
Calories
583
Experience the vibrant flavors of Thailand with this classic stir-fried noodle dish, combining savory, sweet, sour, and spicy notes with tender chicken.
583
cal
36.7g
protein
68.9g
carbs
18.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Rice noodles (dried, thin) | 8 oz | 207 | 2g | 47g | 0g | |||
| Chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| Firm tofu | 4 oz | 24 | 3g | 1g | 1g | |||
| Eggs | 2 whole | 32 | 3g | 0g | 2g | |||
| Garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| Shallots | 2 pieces | 0 | 0g | 0g | 0g | |||
| Bean sprouts | 2 cups | 16 | 2g | 3g | 0g | |||
| Chives | 0.5 cup | 2 | 0g | 0g | 0g | |||
| Roasted peanuts (crushed) | 0.25 cup | 53 | 3g | 2g | 4g | |||
| Lime | 1 whole | 5 | 0g | 2g | 0g | |||
| Chili flakes | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Tamarind paste | 3 tbsp | 29 | 0g | 8g | 0g | |||
| Fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Palm sugar | 2 tbsp | 21 | 0g | 5g | 0g | |||
| Vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Rice noodles (dried, thin) | 8 oz | 207 | 2g | 47g | 0g | |||
| Chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| Firm tofu | 4 oz | 24 | 3g | 1g | 1g | |||
| Eggs | 2 whole | 32 | 3g | 0g | 2g | |||
| Garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| Shallots | 2 pieces | 0 | 0g | 0g | 0g | |||
| Bean sprouts | 2 cups | 16 | 2g | 3g | 0g | |||
| Chives | 0.5 cup | 2 | 0g | 0g | 0g | |||
| Roasted peanuts (crushed) | 0.25 cup | 53 | 3g | 2g | 4g | |||
| Lime | 1 whole | 5 | 0g | 2g | 0g | |||
| Chili flakes | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Tamarind paste | 3 tbsp | 29 | 0g | 8g | 0g | |||
| Fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Palm sugar | 2 tbsp | 21 | 0g | 5g | 0g | |||
| Vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g |
Step 1
Soak rice noodles in warm water for 20-30 minutes until pliable but still firm. Drain and set aside.
Step 2
In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until sugar dissolves. Set aside.
Step 3
Heat oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped shallots, stir-fry until fragrant (about 30 seconds).
Step 4
Add sliced chicken and cubed tofu. Stir-fry until chicken is cooked through and tofu is slightly browned.
Step 5
Push ingredients to one side, crack eggs into the empty space. Scramble until cooked, then mix with chicken and tofu.
Step 6
Add drained noodles and the prepared sauce. Toss constantly for 2-3 minutes until noodles are coated and softened.
Step 7
Stir in bean sprouts and half of the chives. Cook for another minute until sprouts are slightly wilted.
Step 8
Serve immediately, garnished with crushed peanuts, remaining chives, a lime wedge, and chili flakes.
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