Ingredients
Method
Preparation
- Soak rice noodles in warm water according to package directions until just barely tender. They should still have a slight bite. Drain and set aside.
- Whisk together all sauce ingredients in a small bowl until sugar dissolves. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Season chicken pieces with salt and pepper.
Cooking
- Add chicken to the hot pan and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- Add remaining 1 tablespoon oil to the same pan. Pour in beaten eggs and scramble until just set, breaking them into small pieces. Push eggs to one side of pan.
- Add garlic and carrots to the empty side of pan. Stir-fry for 30 seconds until fragrant.
- Add drained noodles and sauce to the pan. Toss everything together, working quickly to coat noodles evenly with sauce.
- Return chicken to pan along with bean sprouts and half the scallions. Toss for 2-3 minutes until heated through and noodles are tender.
- Remove from heat and squeeze fresh lime juice over the dish. Toss once more.
Serving
- Transfer to serving plates and garnish with chopped peanuts, remaining scallions, and cilantro if using.
- Serve immediately with lime wedges on the side.
Notes
If you can't find tamarind paste, use an extra tablespoon of rice vinegar. The dish is best served immediately but leftovers will keep in the fridge for 2 days. Reheat gently in a skillet with a splash of water. For extra heat, add more red pepper flakes or a sliced Thai chili.