4 Servings

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Rice noodles → 12 oz (~340 g, about ¾ of a standard 16 oz pack)

Protein → 12–16 oz (¾–1 lb) of chicken/shrimp/tofu

Eggs → 3–4

Bean sprouts → 2 cups

Green onions → 4–5, chopped

Carrot → 1 large, julienned

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Sauce:

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6 tbsp fish sauce (or soy sauce)

3 tbsp tamarind paste (or lime juice + vinegar substitute)

3 tbsp brown sugar

2 tbsp soy sauce (if using fish sauce, keep lighter)

1 tsp chili flakes (or more to taste)

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Garnishes:

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½ cup roasted peanuts, crushed

2 limes (cut into wedges)

Fresh cilantro (optional)

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1. Soak noodles in warm water 20–30 minutes until pliable, then drain.

2. Make sauce: In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, sugar, and chili flakes. Adjust balance (sweet/sour/salty/spicy) to taste.

3. Cook protein: Heat 1–2 tbsp oil in a large pan/wok. Add chicken/shrimp/tofu and stir-fry until cooked through. Remove and set aside.

4. Scramble eggs: Add a bit more oil, pour in eggs, and scramble until just set. Push to one side of pan.

5. Add noodles + sauce: Toss drained noodles into the pan. Pour sauce over and stir-fry 2–3 minutes until coated and soft.

6. Finish with veggies: Add cooked protein back in, plus bean sprouts, green onions, and carrots. Toss everything together quickly.

7. Serve: Top with crushed peanuts, lime wedges, and cilantro.