50ml tamarind water (mix 1tsp tamarind paste with 50ml water)
40ml fish sauce
30g palm sugar or 2 tbsp caster sugar
200g wide flat rice noodles
8 chicken thighs sliced
4 spring onions, sliced
2 garlic cloves, finely sliced
1 red chilli, deseeded, finely sliced
100g bean sprouts
4 stalks Chinese chives, chopped
2 handfuls of peanuts, roasted and chopped
Lime wedges, to serve
1. Combine the tamarind, fish sauce and sugar and heat gently until the sugar dissolves. Put to one side for a moment.
2. Bring a pan of water to the boil, pour over the noodles and leave for 15 minutes until tender. Rinse under cold water until the water runs clear.
3. Place a wok or large frying pan over a high heat and add a small splash of oil.
4. Stir-fry the chicken thighs for a couple of minutes until they begin to colour and are cooked through but still juicy. Remove from the pan for a moment.
5. Add another splash of oil to the pan and add the spring onions, garlic and chilli and stir-fry for few moments until the onions wilt, then stir in the noodles and the tamarind sauce.
6. Return the chicken to the pan, then push everything to the side and crack in the eggs. Break the yolks and scramble them as they start turning opaque.
7. Stir the egg through the noodles and add the bean sprouts, chives and peanuts. Stir-fry until well combined, then serve with lime wedges.
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