1. 1

   Step 1

   Soak 150 g dried flat rice noodles in warm water until flexible, about 30 minutes, then drain.

   Timer 30 min
2. 2

   Step 2

   Slice 200 g chicken breast or prawns into bite-sized pieces.

3. 3

   Step 3

   Cut 100 g firm tofu into small cubes.

4. 4

   Step 4

   Whisk 3 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp brown sugar, and 2 tbsp tamarind puree in a small bowl until smooth.

5. 5

   Step 5

   Heat 1 tbsp vegetable oil in a wok or large pan over medium-high heat.

6. 6

   Step 6

   Add the tofu cubes and fry until golden brown, then remove from the pan.

7. 7

   Step 7

   Add a little more oil to the pan and sear the chicken or prawns until cooked through.

8. 8

   Step 8

   Push the protein to the side and crack 1 egg into the pan. Scramble it until set.

9. 9

   Step 9

   Add the softened noodles and the sauce mixture to the pan.

10. 10

    Step 10

    Toss everything together for 2 minutes until the noodles are soft and coated evenly.

    Timer 2 min
11. 11

    Step 11

    Stir in 1 cup bean sprouts and 1/2 cup garlic chives, cooking for 1 minute.

    Timer 1 min
12. 12

    Step 12

    Return the fried tofu to the pan and mix well.

13. 13

    Step 13

    Serve immediately topped with 2 tbsp crushed peanuts and lime wedges.

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