½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout (50 g), plus more for serving
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional
Nutrition Info
Calories 430
Fat 8g
Carbs 64g
Fiber 2g
Sugar 15g
Protein 23g
How to Make It
1. Step
Soak rice noodles in room temperature water 30 minutes prior to cooking.
2. Step
In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
3. Step
Heat a cast-iron pan or wok over high heat.
4. Step
Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
5. Step
Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
6. Step
Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
7. Step
Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
8. Step
Add 2 or 3 tablespoons of the reduced sauce and stir.
9. Step
Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
10. Step
Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
