Instructions
Step 1: Soak the rice noodles in warm water according to package instructions until softened, then drain.
Step 2: Heat vegetable oil in a large pan or wok over medium-high heat.
Step 3: Add the sliced chicken and cook until browned and fully cooked, then set aside.
Step 4: In the same pan, sauté the minced garlic until fragrant.
Step 5: Push the garlic to one side and crack in the eggs, scrambling them until cooked.
Step 6: Add the softened noodles to the pan along with soy sauce, fish sauce, tamarind paste, brown sugar, and chili flakes.
Step 7: Toss everything together until the noodles are evenly coated with the sauce.
Step 8: Return the cooked chicken to the pan and mix well.
Step 9: Stir in green onions and fresh basil, cooking for another minute.
Step 10: Remove from heat and garnish with crushed peanuts and lime wedges before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water or oil to loosen the noodles. Avoid overheating to prevent the noodles from becoming mushy.
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