3/4 lb (340 g) flat rice noodles

3/4 lb (340 g) skinless boneless chicken thighs, thinly sliced

1 tbsp (15 ml) fish sauce (nuoc mam)

1 tsp sweet paprika

1 tsp cane or brown sugar

2 shallots, chopped

1/3 cup (75 ml) canola oil

1 leek, thinly sliced (about 2 cups/500 ml)

4 eggs, lightly beaten

3/4 lb (340 g) firm tofu, cubed and patted dry

Salt and pepper

In a large bowl of warm water, soak the rice noodles for 15 to 25 minutes or until soft.

In a bowl, combine the chicken with the fish sauce, paprika, sugar and shallots. Let marinate for 5 minutes.

In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the oil until cooked through. Add three-quarters of the leek and cook for 1 minute. Transfer to a large bowl and keep warm.

In the same skillet over medium-high heat, cook the eggs in 2 tbsp of the oil, breaking them apart with a wooden spoon until golden brown. Season with salt and pepper. Transfer to the bowl with the chicken.

In the same skillet, brown the tofu in the remaining oil until golden brown. Season with salt and pepper. Set aside with the eggs and chicken.

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