1. Soak tamarind in 3/4 cup boiling water for 10 minutes. Then push through mesh strainer to remove seeds and fiber and as much pulp as possible. 2. Cover rice sticks with hot tap water in large bowl, soak until softened, about 20 minutes (sometimes a bit longer). Once soft drain and set aside. 3. Cut chicken into bite sized pieces. 4. Stir together oil, oyster sauce, mirin, vinegar, and minced garlic and pour over chicken to marinate, refrigerate. 5. Stir rice vinegar, sugar, cayenne, 2 T oil into tamarind liquid and set aside. 6. Chop shallot, mince garlic, set aside. 7. Heat 1 T oil in 12" skillet, I use an 8 quart French oven. 8. Remove chicken from marinade and place into hot oil. 9. Cook chicken turning often until done and it looks nicely caramelized. 10. Remove to plate. 11. Drain off oil to 1 T. 12. Add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes. 13. Add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. 14. Add noodles, dried shrimp, and salted radish (if using) to eggs and toss with 2 wooden spoons to combine. 15. Pour sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. 16. Scatter 1/4 cup peanuts, bean sprouts (if using), all but 1/4 cup scallions, and cooked shrimp (if using) over noodles. 17. Continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender). 18. Add chicken and toss again. 19. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro. 20. Serve immediately, passing lime wedges separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
