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!
Notes
Nutrition per Serving Cal: 470.7 • Fat: 9g • Carb: 62g • Protein: 35.8g • Fiber: 4.9g • Sugar: 10.5g
Ingredients
- 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
- Slice chicken against the grain in thin slices. Season lightly with salt and pepper. Set aside.
- On a clean work surface, slice scallions thinly and set aside.
- In a small bowl, whisk together egg and egg white.
- In a large saucepan, bring water to rolling boil. Add rice sticks and cook according to directions. Drain and set aside.
- While rice sticks cook, whisk together all sauce ingredients in a small bowl.
- 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.
- Add scallions, egg and rice sticks to the skillet and saute for 2 minutes.
- 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.
- Place equal portions on each plate and top with crushed peanuts and extra cilantro, if desired, and a wedge of lime on the side.
