• 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


  1. Soak rice noodles in a large bowl of warm water for about 25 minutes. Drain and cover with a damp paper towel.
  2. Make chicken satay.
  3. Soak tamarind in boiling water for 5-10 minutes, stirring often. Filter through mesh colander into a bowl.
  4. Add fish sauce, soy sauce, brown sugar, and sriracha to tamarind water and mix.
  5. Heat oil in wok or large skillet and fry half the shallots. Strain the shallots and reserve oil in a bowl.
  6. Pour a few tablespoons of oil into skillet and cook the eggs. Put eggs in a bowl and chop into chunks.
  7. Pour remaining oil into the skillet and cook the remaining shallots, garlic, and scallions for a minute or two.
  8. Add the noodles to the skillet and cook for a few minutes.
  9. Add the sauce and sprouts and cook for a few more minutes.
  10. Mix in the chopped eggs.
  11. Serve topped with chicken satay, peanuts, cilantro, fried shallots, and lime.