Culture Kitchen SF

Instructions

• Step 1 Remove rice noodles from package and soak at least 1 hour.
• Step 2 Cut off each end of the shallot and peel off the outer layer. Cut into slices and dice into small pieces then set aside.
• Step 3 Heat 3 tablespoons vegetable oil in a large skillet or wok.
• Step 4 Dice 8 ounces extra firm tofu into 1/2 inch cubes.
• Step 5 Slice the chicken 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 6 When the oil is heated, add the shallots. Fry until slightly golden, then add tofu and toss. Add the chicken.
• Step 7 Spread the tofu, chicken and shallots in the pan until they create a flat layer. Cook for a minute or so, then flip.
• Step 8 Once the chicken is almost cooked through, add the eggs.
  TIP: Move the contents of the pan to a side first, then crack each egg next to the chicken, tofu and shallots. This allows the eggs to cook a little before mixing. Break the yoke when the white of the eggs begins to firm around the edges. Fully mix the eggs and cook all the way through.
• Step 9 After draining rice noodles, use scissors to cut the rice noodles into shorter pieces. Add the rice noodles to the pan in handfuls.
  TIP: If you did not soak your noodles or if they did not soak long enough, you must add water to the pan as it cooks.
• Step 10 In a small sauce pan mix the sugar, tamarind paste, white wine vinegar, and fish sauce or salt and set on medium heat. Let the pan reach a slow boil, then turn off the heat.
• Step 11 Cut green onions in 1 1/2 inch pieces at an angle and set aside.
• Step 12 Cut cabbage in thin strips 1/8 inch wide and no more than 2 inches long, set aside.
• Step 13 When the white noodles become translucent, they are fully cooked. Add one teaspoon of sugar and mix.
• Step 14 When the liquid in the small sauce pan reaches a slow boil, add to the pan or wok and mix completely.
• Step 15 In final minute of cooking, add cleaned bean sprouts, (bean sprouts that are white and not slimy) green onions, cabbage, and carrots.
  TIP: You can buy julienned carrots at Asian markets. Avoid grating the carrots because they will add more moisture/liquid to the dish.
• Step 16 Place peanuts in a skillet over medium heat until roasted. When the peanuts are fragrant and browned on most sides, they are done. Remove from heat and chop.
• Step 17 Serve with roasted peanuts, red chili powder, and a slice of lime.