Assigned Tags / Keywords:

chicken, chilli, lime, noodles, peanuts, poultry, spicy, thai, tofu

Ingredients per portions

1 tbsp	Tamarind paste
300 ml	water
100 g	palm sugar
100 ml	Thai seasoning sauce
3 tbsp	vegetable oil
400 g	chicken thigh fillets or other chicken meat, cut into cubes or strips
½	red onion, sliced
50 g	hard tofu, sliced
2	eggs
200 g	rice noodles
2 tbsp	garlic chives, cut into 3 cm length
100 g	bean sprouts
2 tbsp	fried shallots
2 tbsp	roasted peanuts, chopped
	dried chili flakes to taste
2 tbsp	corianer (cilantro), roughly chopped
1	lime, cut into 4 wedges

Soak noodles in cold water for 30 minutes, do not boil them.

Combine Tamarind paste, water, palm sugar and Thai seasoning sauce in a small sauce pan and simmer until sauce is slightly syrupy.

Heat oil in a wok and fry the chicken pieces. Add onion and tofu. Push contents to one side and add eggs, breaking them up a little as they cook. Add drained noodles, at this stage they are soft but still uncooked. Add about half of the sauce, garlic chives, bean sprouts, fried shallots, chopped peanuts and chilli. Add some more of the sauce, a little at a time, until the noodles have absorbed the liquid and are tender.

Pile into serving bowls and garnish with more garlic chives, chopped peanuts and a lime wedge each.

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