Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Ingredients
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.
Nutrition Facts (per serving)
| 597 | Calories |
| 31g | Fat |
| 62g | Carbs |
| 21g | Protein |
