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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce. Ingredients:
1/2 cup rice wine vinegar |
1/2 cup white sugar |
1/4 cup oyster sauce |
2 tablespoons tamarind pulp |
1 (12 ounce) package dried rice noodles |
cold water, as needed |
1/2 cup peanut oil |
4 eggs |
1 1/2 teaspoons minced garlic |
12 ounces chicken breast, cut into 1/2-inch strips |
1 1/2 tablespoons white sugar, or more to taste |
1 1/2 teaspoons salt |
1 1/2 cups dry-roasted, unsalted peanuts |
1 1/2 teaspoons dried ground asian radish |
1 teaspoon chili powder, or more to taste |
1/2 cup chopped fresh chives |
2 cups fresh bean sprouts |
1 lime, cut into wedges |
Directions:
1. Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
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