Total Time: 40 minutes
Prep Time: 20 minutes
-3 tbsp brown sugar
-3 tbsp tamarind puree - or concentrate
-1 tbsp soy sauce
-1 1/2 tbsp fish sauce
-1 1/2 tbsp oyster sauce
-1/8 tsp red pepper flakes - or 1/4 tsp. garlic chili paste (optional)
-1 (14 oz) pkg rice stir-fry noodles - prepared according to package's directions
-3 tbsp vegetable oil - OR canola oil
-1/2 lb chicken breasts - thinly sliced
-1/2 yellow onion - thinly sliced
-3 cloves garlic - minced
-2 eggs - lightly whisked
-1 1/2 cup bean sprouts
-1 cup carrots - julienned
-3 green onions - thinly sliced
-1/4 cup roasted peanuts - finely chopped
Garnish - chopped peanuts, chopped cilantro, lime wedges
- In a small mixing bowl whisk together the ingredients for the sauce, set aside.
- In a large wok or a large, deep skillet set over medium-high heat, add oil. Once hot, add the chicken and cook for 4 minutes. Add onion and saute for 3 minutes, then add garlic and saute for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.
- Add prepared noodles, bean sprouts, carrots, and sauce. Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.
- Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges.
Credit: Life Made Simple