I added spinach to this easy to prepare classic Thai dish. Find tamarind paste in the Asian section of the grocery. And, if you like spicy food, add a little more sriracha!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 470.7 kcal


Nutrition per Serving Cal: 470.7 • Fat: 9g • Carb: 62g • Protein: 35.8g • Fiber: 4.9g • Sugar: 10.5g
  • 1 lb chicken breasts, sliced thinly
  • 6 scallions, sliced on diagonal
  • 1 egg, plus 1 egg white
  • 8oz. rice sticks
  • 2 cups bean sprouts
  • 3 cups fresh spinach leaves
  • 1/2 cup cilantro, extra for garnish
  • 1/4 cup crushed peanuts
  • lime wedges for garnish
  • 2 Tbsp tamarind paste, reconstituted in 2 Tbsp water
  • 2 Tbsp rice wine vinegar
  • 2 tsp low sodium soy sauce
  • 3/4 tsp sriracha
  • 3 cloves garlic, minced
  • 1 1/2 tsp brown sugar, packed
  • 1 tsp peanut oil
  1. Slice chicken against the grain in thin slices. Season lightly with salt and pepper. Set aside.
  2. On a clean work surface, slice scallions thinly and set aside.
  3. In a small bowl, whisk together egg and egg white.
  4. In a large saucepan, bring water to rolling boil. Add rice sticks and cook according to directions. Drain and set aside.
  5. While rice sticks cook, whisk together all sauce ingredients in a small bowl.
  6. In a large skillet, heat peanut oil over medium-high heat. When hot, add chicken and cook for 4 minutes per side, until they’re lightly browned and no longer pink in the middle.
  7. Add scallions, egg and rice sticks to the skillet and saute for 2 minutes.
  8. Add bean sprouts, spinach, cilantro and sauce and cook for 3-4 minutes, until spinach begins to wilt and sauce starts to reduce and everything is heated through.
  9. Place equal portions on each plate and top with crushed peanuts and extra cilantro, if desired, and a wedge of lime on the side.

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