Ingredients
- 1 large boneless, skinless chicken breast cut into bite-sized pieces
- salt and pepper to taste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon crushed red pepper flakes
- 2 large eggs
- 1/4 cup yellow onion sliced
- 1 cup fresh bean sprouts
- 8 ounces flat rice noodles cooked or soaked according to package directions
- 1/3 cup green onions sliced
- 1/3 cup cilantro roughly chopped
Instructions
- Season the chicken breast pieces with salt and pepper.
- In a large wok or skillet over medium heat, cook the chicken until fully cooked, about 6-8 minutes, then transfer to a bowl and set aside.
- In a small bowl, whisk together soy sauce, tamarind paste, honey, minced garlic, lime juice, and red pepper flakes to create the sauce.
- In the same wok or skillet, scramble the eggs for about a minute, then add the yellow onion and bean sprouts, cooking until the onions are translucent.
- Return the chicken to the pan, pour in the sauce, and add the noodles, tossing everything to coat the noodles well with the sauce.
- Stir in the green onions and cilantro just before serving.
