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Export 15 ingredients for grocery delivery
Step 1
Place the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes into a large jar with a lid. Shake vigorously until combined. (If all the sugar doesn’t dissolve, give it a stir until it is incorporated. Alternatively, you can place the ingredients in a medium-sized bowl and whisk them together.) Set aside.
Step 2
Cook the rice noodles per the directions on the package. Drain and rinse with cold water to stop them from cooking, set aside.
Step 3
Heat a large wok (I use a 14-inch wok) or very large skillet over medium-high heat. Add 1 tablespoon of the oil; once hot, add the chicken and cook until almost done, 6 to 8 minutes. Transfer the chicken to a plate.
Step 4
Wipe out the wok and add the remaining 1 tablespoon of oil. Add the garlic and cook until just fragrant, 20 seconds.
Step 5
Add the well-beaten eggs and stir them around until just done.
Step 6
Add the chicken back to the pan and mix it with the eggs.
Step 7
Add the noodles and break them up so they are not sticking together, mix everything together (doing this with tongs makes it easier.)
Step 8
Add the sauce and stir so everything is coated.
Step 9
Allow to cook, stirring occasionally until 3/4 of the sauce is absorbed, about 10 minutes.
Step 10
Add the scallions and 1 cup of fresh bean sprouts. Toss to combine.
Step 11
Serve immediately. Garnish with the remaining fresh bean sprouts, fresh cilantro, peanuts, and lime wedges.
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