Cut chicken into thin pieces (like french fries) and marinate in soy sauce for a few minutes.
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the chicken. Cook the chicken until golden brown, moving constantly, for no longer than 1 minute. Remove the chicken from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Spring with chili powder to taste.Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 209 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 163.3mg||50 %|
|Sodium 2580.3mg||89 %|
|Potassium 512.3mg||13 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 50.7g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 520
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