Ingredients
- Ingredients:
Pad Thai rice noodles, enough for 2 people (linguini-width)
2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
4 cloves garlic, minced
1 shallot (OR 1/4 cup purple onion), finely chopped
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2 cups bean sprouts
2 green onions, sliced
1/3 cup fresh coriander/cilantro
1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
1/4 cup hot water
3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
3 Tbsp. brown sugar
OTHER:
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. vegetable or faux chicken stock
lime wedges for serving
Description
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