Method
- In a bowl with room temperature water, soak noodles for around 20 minutes (or until it has softened a little). Drain and set aside.
- Mix fish sauce, sugar, and tamarind paste. Set aside.
- In a hot wok, add some oil, and sear the cut-up chicken thighs. Then add garlic & ginger until fragrant.
- Add whisked eggs and scramble letting it brown a little.
- Add the prepared tamarind-fish sauce mixture. Allow the sugar to dissolve for about 3-5 minutes before adding the rehydrated noodles.
- Add softened noodles into the wok. Stir until coated with sauce.
- Then add tofu, chives and bean sprouts. Cook until noodles are ready.
- Serve on a plate with calamansi lime, chili flakes and peanuts.
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