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Ingredients
  • subheading: UNITS USM ½X:
  • 4 ounces rice noodles
  • 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
  • 8 ounces chicken breast, tofu or prawns (peeled and deveined)
  • salt and pepper to taste
  • 1 large shallot, finely diced (much better than onion here)
  • 4 fat garlic cloves, roughly chopped
  • 2 eggs, whisked with a fork with a generous 3-finger pinch salt if vegan, leave it out)
  • 1 lime
  • subheading: Pad Thai Sauce:
  • 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
  • 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
  • 3 tablespoons of rice wine vinegar (or tamarind water- see notes) do not sub white vinegar, it will be too sour.
  • 2 teaspoons soy sauce (or GF liquid aminos like Braggs)
  • subheading: Garnish:
  • lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil
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