- STEP 1
Soak the rice noodles in a bowl of water at room temperature for 30 minutes.
- STEP 2
Heat wok and add 2 tbsp sunflower oil. Add chicken and stir fry over medium-high heat for 4-5 minutes.
- STEP 3
Add eggs and stir fry to break yokes. Before eggs are fully cooked, add the noodles and sugar, and combine. Continue to stir fry until noodles wilt.
- STEP 4
Add the tamarind and fish sauce. Then add bean sprouts, spring onions and red chilli. Stir fry vigorously.
- STEP 5
Serve with sprinkling of peanuts, and quarter of lime to squeeze.