Ingredients:

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro leaves

Instructions:

1. Soak rice noodles in warm water for 10 minutes, then drain and set aside.
2. In a small bowl, mix soy sauce, fish sauce, tamarind paste, and palm sugar. Stir until sugar is dissolved.
3. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5 minutes. Transfer chicken to a plate.
4. In the same pan, add the remaining oil and minced garlic. Stir-fry garlic until fragrant, about 30 seconds.
5. Pour the beaten eggs into the pan and cook until scrambled. Push eggs to one side of the pan.
6. Add drained noodles to the pan, followed by the sauce mixture. Stir everything together to coat the noodles in the sauce.
7. Return the chicken to the pan, add bean sprouts and green onions. Stir-fry until bean sprouts are slightly tender, about 2 minutes.
8. Remove from heat and garnish with crushed peanuts and fresh cilantro.
9. Serve hot with lime wedges on the side for squeezing over the dish.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.