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Pad Thai

Ingredients

• 3–4 ounces dry pad thai noodles (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
• 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)
• 1 teaspoon soy sauce (or GF liquid aminos like Braggs)
• Garnish:
• lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

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