12 oz rice noodle (360 g), soaked in water according to package instructions
4 boneless, skinless chicken thighs
4 eggs
½ lb medium shrimp (225 g)
1 bundle green onion
1 cup unsalted dry roasted peanuts (125 g)
3 cups bean sprout (300 g)
Nutrition Info
Calories 998
Fat 43g
Carbs 99g
Fiber 7g
Sugar 20g
Protein 56g
How to Make It
1. Step
To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika, and chili paste until the sugar is completely dissolved.
2. Step
Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
3. Step
Slice chicken thighs into quarter inch strips and peel shrimp.
4. Step
Heat skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
5. Step
Place chicken in the pan and sear until the outside has just changed to white.
6. Step
Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
7. Step
Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
8. Step
Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
9. Step
Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
10. Step
Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
11. Step
Now, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. Serve warm.
