Culture Kitchen SF

Instructions

• Step 1 Place the rice stick noodles in a bowl of water and soak for at least 1 hour.
• Step 2 Cut each end off of the shallot and then peel off the outside layer from the shallot. Cut into slices, stack the slices and then dice the slices of the shallot into small pieces, set aside.
• Step 3 Cut the ends off of the green onions and slice the green onions lengthwise. At an angle, cut the onions into 1 1/2 inch long pieces. Set aside.
• Step 4 Cut cabbage in thin strips 1/8 inch wide and no more than 2 inches long, set aside.
• Step 5 Avoid grating the carrots because they will add more moisture/liquid to the dish. Thinly slice the carrot into small matchsticks with a knife or mandoline slicer.
• Step 6 Dice the tofu into 1/2 inch cubes. Each cube should be smaller than an inch as you don’t want the tofu to be easily visible in the dish.
• Step 7 Slice 1 to 2 chicken thighs into thin pieces making sure to keep your fingers bent with your fingernails facing the knife edge (your nails will protect your fingers). Always cut across the grain of the chicken. Make sure all the pieces are roughly the same size for even cooking.
• Step 8 In a skillet over medium heat, add 1/2 to 1 teaspoon vegetable oil. Place peanuts in a skillet and heat over medium heat until roasted. When the peanuts are fragrant and lightly browned on most sides, they are done. They will cook quickly - only 2 to 3 minutes! Remove from heat and place on a paper towel lined plate. Once cooled, chop.
• Step 9 Place the tamarind paste into a small saucepan with 1/3 cup water and heat over medium heat. Use the back of a spoon to smear the tamarind paste. Once the tamarind paste has become fully incorporated with the water, it is ready. Measure to make sure you have 1/3 cup. If needed, add more water and mix. Strain the tamarind mixture with a mesh strainer to make sure any seeds or fibers are removed. Set aside.
• Step 10 In a large frying pan or wok, add 3 tablespoons of oil, heat over a medium to high flame.
• Step 11 When the oil in the pan or wok gets hot, add the shallots. Fry until slightly golden, then add tofu and toss. Then add the chicken.
• Step 12 Spread the tofu, chicken and shallots in the pan until they create a flat layer. Cook for 1 to 2 minutes, then flip and cook another 1 to 2 minutes.
• Step 13 Once the chicken is almost cooked through, add the eggs. Move the contents of the pan to a side first, then crack each egg next to the chicken, tofu and shallots. When the white of the eggs begins to firm around the edges, use a spatula to break-up the yolk and egg and mix the eggs with the rest of the pan’s contents. Cook eggs throughout.
• Step 14 After draining the rice noodles, use scissors to cut the rice noodles into roughly 7 to 8 inch long pieces. Add the noodles to the large fry pan. Mix.
• Step 15 In a small sauce pan, add 1/2 cup sugar, 1/3 cup tamarind, 1/3 cup vinegar and 1/4 to 1/3 cup fish sauce (depending on how salty you like things). On medium heat, let the pan reach a slow boil and then turn off the heat.
• Step 16 Add the sauce to the large pot with the noodles, egg, tofu and chicken. Mix completely.
• Step 17 Once the white noodles become clear, after roughly 10 to 12 minutes, they will be fully cooked. Add 1 teaspoon of sugar and mix.
• Step 18 In the final minute of cooking, add 1 handful of cleaned bean sprouts, chopped green onions, chopped cabbage, and 1 handful carrots. Mix and turn off the heat.
• Step 19 Transfer the noodles to a serving platter and top with chopped roasted peanuts. On the side of the plate, place 1 to 2 teaspoons red chili powder and 1 slice of lime per plate.