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It's well worth the prepping. [Photograph: Yvonne Ruperti]
Notes: Make certain to possess all your ingredients prepped and able to go before beginning to prepare. Grain sticks are available in the Asian food aisle in many major markets. Without having palm sugar, light brown sugar could be substituted. Tamarind are available in the local Asian/Indian market. It always is available in a bundle from the pulp using the seeds. Chop the drenched dried shrimp if bigger than 1/2 inch. A sizable skillet is important so that you can toss all the ingredients.
About the writer: Yvonne Ruperti is really a food author, recipe developer, former loaves of bread owner, and author from the Complete Idiot's Help Guide To Easy Artisan Bread . You may also watch her culinary stylings around the America's Test Kitchen tv program. She presently resides in Singapore like a freelance author for Break Singapore. Take a look at her blog: shophousecook.com. Follow Yvonne on Twitter .
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Special equipment:
wok or 12-inch non-stick skillet
Ingredients
- 1/3 cup tamarind pulp
- 1/3 cups fish sauce
- 2 ounces palm sugar, grated (about 1/3 cup)
- 1 pound skinless, boneless chicken white meat, trimmed of visible fat and sliced into 1/4-inch thick strips
- 1/2 cup vegetable oil, divided
- 6 shallots, finely chopped
- 6 medium cloves garlic clove, minced (a couple of tablespoons)
- 1/4 cup small dried shrimp, drenched in serious trouble for fifteen minutes and drained
- 1/4 to at least oneOr2 teaspoon chili flakes
- 12 ounces dry grain stick noodles, drenched in cold water for half an hour, drained
- 2 large eggs, beaten
- 2 cups bean sprouts
- 2/3 cup toasted unroasted peanuts, finely chopped
- 1 bunch scallions, reduce 1-inch lengths
- 4 limes, reduce wedges for garnish
Directions
Soak the tamarind in serious trouble for fifteen minutes. Strain and reserve juice, pressing on pulp to extract just as much liquid as you possibly can. In normal size bowl, combine strained tamarind juice, fish sauce, and palm sugar.
Place chicken in bowl and toss with two tablespoons fish sauce mixture.
In wok, or 12-inch non-stick skillet, heat 4 tablespoons oil over medium heat until shimmering. Add shallots and prepare until just starting to soften, about 3 minutes. Add garlic clove and prepare until aromatic, about thirty seconds.
Increase heat to medium-high. Add 3 tablespoons oil and chicken (with any juices). Prepare, stirring, until cooked through, a couple of minutes.
Stir in dried shrimp and chili flakes and prepare for thirty seconds. Stir in noodles and remaining fish sauce mixture. Prepare, tossing, until mixture is completely coated and sauce has thickened slightly, about one minute.
Push mixture off and away to side of pan and add remaining tablespoon oil to empty a part of pan. Add beaten eggs and prepare, stirring and entering small pieces with spatula, until cooked through.
Add in sprouts, peanuts and scallions. Prepare, continuously tossing, until heated through, about one minute. Serve immediately with lime wedges quietly.
About the writer: Yvonne Ruperti is really a food author, recipe developer, former loaves of bread owner, and author from the new cook book One Bowl Baking: Simple On Your Own Recipes for Scrumptious Desserts (Running Press, October 2013), and offered at Barnes & Noble. IndieBound. Powell's. It Depository. Watch her culinary stylings around the America's Test Kitchen tv program. Follow her Chocolate lover. Chicken Dinners. Singapore Tales and something Bowl Baking posts on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
