-
1
Soak the noodles in cold water for 4 hours, and then drain.
-
2
Heat a medium wok over high heat for 2 to 3 minutes.
-
3
Add the oil to the hot wok and swirl using a ladle.
-
4
Allow the oil to heat to almost the smoke point.
-
5
Add the chicken and cook for 30 seconds.
-
6
Then add the eggs and cook for 1 to 2 minutes.
-
7
Don't stir the eggs too much.
-
8
You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible.
-
9
Keep the eggs separate from the chicken as best as you can.
-
10
When the eggs and chicken begin to brown, add the white onions and the noodles.
-
11
Toss the noodles and stir occasionally to loosen the noodles and cook evenly.
-
12
After 1 to 2 minutes the noodles should begin to soften.
-
13
Add the paprika, fish sauce, vinegar and tamarind.
-
14
Cook for 1 to 2 more minutes, and then lower heat to medium.
-
15
Add the sugar, Thai chile, cabbage and green onions.
-
16
Cook for about 1 minute.
-
17
After the noodles begin to caramelize with the sugar, it is done.
-
18
Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.
-
19
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
-
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
