Step 1

Soak the rice noodles in room temperature water for 30 minutes prior to cooking.

Step 2

In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and set aside.

Step 3

Heat a large cast-iron pan or wok over high heat.

Step 4

Add the oil and chicken to the pan and cook for about 2 minutes, until nearly cooked through and nicely seared on all sides.

Step 5

Add the garlic, shallots, and turnips to the chicken and stir to incorporate.

Step 6

Move the chicken to the side of the pan and crack the egg into the open space. Break the egg up with a spatula or wooden spoon and stir to scramble.

Step 7

Add the soaked rice noodles and stir to evenly incorporate all ingredients, 1-2 minutes.

Step 8

Add 2-3 tablespoons of the reduced sauce and stir to coat the noodles.

Step 9

Add the tofu, green onions, and bean sprouts. Stir to incorporate then remove the pan from heat.

Step 10

Serve immediately with lime wedges, peanuts, more bean sprouts and green onions, and red chiles, if desired.

Step 11

Enjoy!