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Ingredients
  • 1 bunch scallions
  • 4 large eggs
  • ⅓ cup roasted, salted peanuts
  • 8 oz. dried flat pad Thai noodles or stir-fry rice noodles
  • ¼ cup tamarind juice concentrate (or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water)
  • 3 Tbsp. dark brown sugar
  • 2 Tbsp. fish sauce
  • 2 tsp. chili-garlic sauce, such as sambal oelek or Sriracha, plus more for serving
  • 3 Tbsp. vegetable oil
  • 2 cups mung bean sprouts
  • Lime wedges (for serving)
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