Back to 2 servings noodles 4 oz flat rice noodles, about 2-3 mm thick sauce 3 tbsp tamarind paste, paste, not concentrate 3 tbsp brown sugar, packed 2 tbsp fish sauce 1 tbsp oyster sauce, optional stir-fry 4 tbsp neutral oil, vegetable or canola, divided 2 cloves garlic, minced 0.5 small shallot or onion, thinly sliced 8 oz boneless skinless chicken thigh, thinly sliced; or breast 6 shrimp, optional; 31-40 per lb, peeled 4 oz firm tofu, diced, optional 2 large eggs, lightly beaten 1 cup bean sprouts, fresh 3 garlic chives, cut into 2-inch lengths; scallions can substitute garnish 2 tbsp roasted peanuts, coarsely crushed, plus more to serve 1 lime, cut into wedges 1 tbsp cilantro, chopped Thai chili flakes, to taste
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1 Step 1: Soak the rice noodles in hot tap water for 20 to 30 minutes, checking from about 20 minutes, until they are pliable with a firm bite. Drain well and set aside.2 Step 2: Whisk the tamarind paste, brown sugar, fish sauce and oyster sauce until the sugar dissolves into a smooth sauce.3 Step 3: Heat 2 tablespoons of the oil in a large wok or non-stick skillet over medium-high heat until it shimmers. Add the chicken and cook about 2 minutes, then add the shrimp and cook until the chicken is cooked through and the shrimp are opaque, 3 to 5 minutes total. The chicken is done at 165°F (74°C) and should show no pink inside. Transfer to a plate.4 Step 4: Lower the heat, add the remaining oil, then the garlic and shallot, and stir about 30 seconds until fragrant without browning.5 Step 5: Raise the heat to high, add the drained noodles and tofu, and stir-fry constantly for 45 to 60 seconds, keeping the noodles intact until they are coated in oil and starting to soften.6 Step 6: Pour in the sauce and toss until the noodles are evenly colored and the sauce is absorbed, about 1 minute, adding a splash of water if they are sticking.7 Step 7: Push the noodles to one side, add a little more oil to the cleared space, pour in the beaten eggs and scramble lightly until just set, then fold through the noodles.8 Step 8: Return the chicken and shrimp to the wok, add the bean sprouts and garlic chives, and toss for about 30 seconds until the vegetables are just wilted. Remove from the heat.9 Step 9: Divide between plates and top with the crushed peanuts, cilantro and chili flakes. Serve immediately with lime wedges.getsaucepan.com/r/eaf1a431-bdf4-5211-9c76-def689ba6efe
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