Follow these steps for perfect results
Rice Noodles
Dried
Oil
Firm Tofu
Diced
Eggs
Beaten
Peanuts
Chopped
Chives
Chopped
Bean Sprouts
Chicken
Sliced Thin
Lime
Cut into wedges
Red Pepper Flakes
Crushed
Sugar
Fish Sauce
Soy Sauce
Ketchup
Tamarind Paste
Diluted
Soak rice noodles in warm water for at least 30 minutes until rubbery. Drain well.
Prepare all the ingredients while the noodles soak: dice tofu, chop peanuts and chives, slice chicken if using, prepare sauce ingredients.
In a skillet or wok, cook beaten eggs, breaking them up as they cook. Set aside.
In the same pan, add a little oil and cook chicken (if using), stir-frying until done. Set aside.
Put 3 tablespoons of oil in the wok and heat until hot.
Add the soaked and drained noodles and stir-fry. The noodles will initially stick together, forming a ball.
Continue stir-frying until the noodles appear blistered all over.
Quickly add the tamarind/water mixture, stirring to soften the noodles.
Add the tofu, chicken (if using), cooked eggs, fish sauce, soy sauce, ketchup or chili sauce, sugar, peanuts, and bean sprouts.
Stir-fry for 2 minutes, ensuring all ingredients are well combined.
Turn off the heat.
Add the chives and mix well.
Serve immediately, adding more bean sprouts, peanuts, sugar, dried chilies, and lime wedges to taste (optional).
Expert advice for the best results
Adjust the amount of red pepper flakes to your preferred level of spiciness.
Use fresh bean sprouts for the best flavor and texture.
Don't overcook the noodles, as they will become mushy.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Serve in a bowl, garnished with lime wedges and chopped peanuts.
Serve hot.
Garnish with lime wedges and extra bean sprouts.
Complements the flavors without overpowering the dish.
Slightly sweet and acidic to balance the flavors.
Discover the story behind this recipe
National dish of Thailand, representing the country's culinary heritage.
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