Prep Time::10 mins
Cook Time::20 mins
Additional Time::10 mins
Total Time::40 mins
Servings::8
Yield::8 servings
Ingredients
½ cup rice wine vinegar
½ cup white sugar
¼ cup oyster sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
cold water, as needed
½ cup peanut oil
4 eggs
1 ½ teaspoons minced garlic
12 ounces chicken breast, cut into 1/2-inch strips
1 ½ tablespoons white sugar, or more to taste
1 ½ teaspoons salt
1 ½ cups dry-roasted, unsalted peanuts
1 ½ teaspoons dried ground Asian radish
1 teaspoon chili powder, or more to taste
½ cup chopped fresh chives
2 cups fresh bean sprouts
1 lime, cut into wedges
Directions
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.
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
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.
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
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.
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.