Ingredients
- chicken satay
- 1 package of rice noodles (12-16 oz)
- 3 tablespoons of tamarind
- 1 cup of boiling water
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 2-3 tablespoons sriracha
- slightly less than 1/4 cup brown sugar
- 5 shallots, thinly sliced
- 3/4 cup olive oil
- 5-6 eggs, beaten
- 4 cloves garlic, chopped
- 2 cups bean sprouts
- 1 bunch scallions, sliced lengthwise in 1-2 inch pieces
- roasted and salted peanuts, chopped
- cilantro
- fresh lime
Directions
- Soak rice noodles in a large bowl of warm water for about 25 minutes. Drain and cover with a damp paper towel.
- Make chicken satay.
- Soak tamarind in boiling water for 5-10 minutes, stirring often. Filter through mesh colander into a bowl.
- Add fish sauce, soy sauce, brown sugar, and sriracha to tamarind water and mix.
- Heat oil in wok or large skillet and fry half the shallots. Strain the shallots and reserve oil in a bowl.
- Pour a few tablespoons of oil into skillet and cook the eggs. Put eggs in a bowl and chop into chunks.
- Pour remaining oil into the skillet and cook the remaining shallots, garlic, and scallions for a minute or two.
- Add the noodles to the skillet and cook for a few minutes.
- Add the sauce and sprouts and cook for a few more minutes.
- Mix in the chopped eggs.
- Serve topped with chicken satay, peanuts, cilantro, fried shallots, and lime.