Instructions

• Heat a large skillet over medium-high heat. Add 1 tbsp of the vegetable oil. Add the 1 lb chicken breast (cubed into 1/2″ pieces) in a single layer and cook, stirring occasionally, until no longer pink and cooked through, about 5–7 minutes. Transfer the cooked chicken to a plate and set aside.
• Wipe the skillet if there is excessive browned residue, then return it to medium-high heat and add 1 tbsp vegetable oil. Crack and lightly whisk the 3 eggs in a small bowl, pour into the skillet, and scramble until just set. Transfer the cooked eggs to the plate with the chicken.
• Add 2 tbsp vegetable oil to the skillet and heat over medium. Add the 3 tbsp diced onions and 1 tbsp minced garlic; sauté, stirring often, until fragrant and beginning to brown, about 2–3 minutes.
• Add the 3 green onions (cut into 1″ pieces) to the skillet and cook 1–2 minutes more, until the green onions are slightly softened but still bright.
• In a small bowl, whisk together 3 tbsp brown sugar, 3 tbsp Thai fish sauce, 2 tbsp tamarind puree, 1 tbsp lime juice, 1/4 tsp ground cayenne pepper, 1 tbsp water, and the remaining 2 tbsp vegetable oil until combined.
• Pour the sauce into the skillet with the onions and garlic, reduce heat to medium-low, and simmer 1 minute to warm and slightly thicken the sauce.
• Return the cooked chicken and eggs to the skillet. Add the 8 oz cooked, rinsed, and drained Thai rice noodles (break apart any clumps) and the 14 oz drained bean sprouts. Toss gently with tongs or a spatula until the sauce evenly coats the noodles, chicken, eggs, and bean sprouts and everything is heated through, about 2–3 minutes.
• Remove from heat and serve hot, garnished with the dry roasted peanuts.