The real deal: flat rice noodles tossed with chicken, scrambled eggs, tamarind sauce, crunchy peanuts, and a squeeze of lime. No konjac substitutions here — just the authentic Thai street-food experience, with all the macros you need to dose properly.
Soak the rice noodles in cold water for 30 minutes (do not use hot water — they'll become mushy). Drain and set aside.
In a small bowl, mix the tamarind paste, fish sauce, soy sauce, and sugar together. Taste and adjust the balance of sour, salty, and sweet.
Heat a wok or large skillet over high heat until smoking. Add 2 tbsp oil, then stir-fry the shallots and garlic for 30 seconds. Add the chicken and cook until no longer pink, 3–4 minutes.
Push the chicken to one side. Add the remaining 1 tbsp oil, crack in the eggs, and scramble quickly until just set. Toss with the chicken.
Add the drained noodles and pour the tamarind sauce over everything. Toss constantly with tongs for 2–3 minutes until the noodles absorb the sauce. Add a splash of water if they stick.
Add the bean sprouts and green onions. Toss for 30 seconds — the sprouts should stay slightly crunchy.
Divide into bowls. Top with peanuts, chili flakes, and a generous squeeze of lime. Serve immediately.
Carbs come mainly from rice noodles (GI ~65) and tamarind sauce. Use your usual dosing method agreed with your care team and plan a pre-bolus 15 minutes before eating. Check your blood sugar 2 hours after — rice noodles cause a rapid rise. Log this meal to build your personal dosing data for this dish.
