Brandi found this recipe online and we made it during a spring break where we picked a different country each day of the week. Her printed pdf is available here for credit to the original source & instructions.
4 ounces dry pad thai noodles 1 (rice noodles)
Boiling water to cover noodles
1 large shallot, finely diced ( much better than onion here)
4 chopped garlic cloves
1 teaspoon chopped ginger (optional)
2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
6–8 ounces tofu, chicken breast or peeled prawns
salt and pepper to taste
2 tablespoons peanut oil, wok oil or coconut oil
1 lime
Sauce
- 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
- 3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar)
- 3 tablespoons of rice wine vinegar (or tamarind water)
- 1 teaspoon soy sauce (or GF liquid aminos like Braggs)
Garnish
lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.