Prê Mikorate with Chicken

Ingredients

• 250 g Ultra‑fine rice noodles (1 mm) (Unrehydrated, to be cooked directly in the pan)
• 300 g Chicken (boneless, skinless thigh meat) (Cut into strips about 3 cm)
• 2 c. à soupe Palm sugar (Shred before use)
• 2 gousses Garlic (Finely chopped)
• 2 petites Shallots (Chopped)
• 3 tiges Chinese chives (or green onion) (Cut into ~3 cm sections)
• 1 Lime (Cut into wedges for serving)
• 2 Eggs (Lightly beaten)
• 1 c. à soupe Tamarind paste
• 1 c. à soupe Fermented soybean paste
• 2 c. à soupe Fish sauce
• ½ c. à café Ground chili pepper (Adjust to taste)
• 100 g Soybean sprouts (Rinsed and drained)
• 2 c. à soupe Vegetable oil (For cooking)
• 150 ml Water (Added in small amounts while cooking the noodles)

Instructions

1. Ingredient preparation

   Shred the palm sugar, cut the Chinese chives into ~3 cm sections, mince the garlic and shallots, cut the lime into wedges and slice the chicken into strips.

   Time: PT10M

2. Caramelizing the palm sugar

   Heat 1 c. à soupe oil in the sauté pan over medium heat, add the shredded palm sugar and let it brown gently without stirring.

   Time: PT5M

3. Adding garlic and shallot

   When the sugar starts to turn golden, add the minced garlic and shallot, sauté for 30 seconds.

   Time: PT30S

4. Preparing the sauce

   Add the tamarind paste, fermented soybean paste, 5 cl water and fish sauce. Bring to a boil and simmer for 3 minutes. Keep the sauce warm.

   Time: PT3M

5. Cooking the chicken

   In the same sauté pan, add an additional 1 c. à soupe oil, sauté the chicken over medium‑high heat for 5 minutes until lightly browned.

   Time: PT5M

6. Cooking the rice noodles

   Pour 5 cl water into the pan, add the rice noodles and stir. As soon as the liquid is absorbed, add another 5 cl water. Repeat until the noodles are al dente (about 10 minutes).

   Time: PT10M

7. Scrambling the eggs

   Push the noodles to one side of the pan, pour the beaten eggs into the empty space and scramble quickly until cooked but still soft.

   Time: PT2M

8. Final assembly

   Mix the scrambled eggs with the noodles, add the soybean sprouts, the Chinese chive sections and the reserved sauce. Stir‑fry for 2 minutes to reheat everything.

   Time: PT2M

9. Serving

   Transfer the Prê Mikorate to plates, sprinkle with ground chili pepper and garnish with a lime wedge.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

80 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ultra‑fine rice noodles (1 mm): Rice vermicelli, Wide rice noodles (pre‑cooked)
• Instead of Chicken (boneless, skinless thigh meat): Chicken breast, Turkey
• Instead of Palm sugar: White sugar + 1 c. à café lime juice
• Instead of Garlic: Garlic powder (½ c. à café)
• Instead of Shallots: Finely chopped red onion
• Instead of Chinese chives (or green onion): Chives
• Instead of Lime: Lime juice (1 c. à soupe)
• Instead of Eggs: Silken tofu (for vegetarian version)
• Instead of Tamarind paste: Tamarind concentrate or lemon juice + sugar
• Instead of Fermented soybean paste: White miso (1 c. à café)
• Instead of Fish sauce: Light soy sauce (for vegetarian version)
• Instead of Ground chili pepper: Chili flakes, Sriracha
• Instead of Soybean sprouts: Mung bean sprouts
• Instead of Vegetable oil: Peanut oil, Sunflower oil

Equipment Needed

• 30 cm sauté pan or wok
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Bowl for beating eggs
• Tablespoon (measure)
• Chopsticks (optional) (optional)

Critical Steps — Do Not Skip

• Caramelize the palm sugar without burning
• Gradual cooking of the rice noodles by adding water in small amounts
• Scramble the eggs separately to avoid a dry omelette

Chef Tips from the Video

• Use a very hot wok to achieve a slight “wok‑fire” that enhances aromas.
• Replace palm sugar with full‑cane brown sugar for a slightly different caramel note.
• Serve with fresh cilantro leaves for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days. Reheat over medium heat adding a splash of water.

Freezer: Not recommended, noodle texture deteriorates.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (tamarind, soybean paste, fish sauce) the day before and keep it refrigerated.
• Rice noodles can be pre‑cooked for 5 minutes, drained and stored chilled; reheat with a little water before incorporating.