Cooking Instructions
1.
Soak
Rice Noodles (8 oz)
in warm water for 30 minutes.
2.
Chop the
Chicken Breasts (8 oz)
if using.
3.
Rinse
Bean Sprouts (8 oz)
and
Scallions (2 bunches)
, dice the
Garlic (4 cloves)
, cut the
Lime (1)
into quarters and crush the
Dry Roasted Peanuts (1/3 cup)
.
4.
Drain and cut
Firm Tofu (8 oz)
and about 8 stalks of scallion into 1-inch long sticks.
5.
For the sauce, heat a small pot on medium. Mix
Tamarind Concentrate (4 Tbsp)
,
Palm Sugar (4 oz)
,
Fish Sauce (4 Tbsp)
,
Water (4 Tbsp)
and
Ground Chili Pepper (1 tsp)
. Stir and crush palm sugar until fully dissolved and turn off heat.
6.
When noodles are soft enough (but still slightly harder than al dente pasta), rinse them in cold water and drain. Make sure all of your ingredients are set up and divided into equal portions. You`ll be cooking one portion at a time.
7.
Add 2 tbsp of oil to a wok or large non-stick pan. Heat on medium-high, until very hot. Add the chicken breast and cook for 1 min.
8.
Add firm tofu and garlic. Cook for about 45 secs, stirring frequently. Garlic should now be brown.
9.
Stir in noodles, then add 3 tbsp of sauce mixture. Coat noodles and meat well and stir vigorously to keep noodles from sticking. After about 2 mins, taste noodles to check if they’re soft enough.
10.
If not, add 2-3 Tbsp of water and continue to cook for a little longer.
11.
Add
Shrimp (8 oz)
and combine with noodles. Push everything aside creating an empty space in the middle.
12.
Crack the
Eggland's Best Classic Eggs (4)
wait 15 secs to set, then mix into the noodles. Sprinkle some
Ground White Pepper (1 tsp)
, add bean sprouts, and up to 1 Tbsp more sauce.
13.
Stir everything for 1 minute, then add scallions. Turn off heat and toss.
14.
To serve, top with the crushed peanuts and a generous squeeze of lime juice.
