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- 1 package of dried flat rice noodles (noodles that you use for pho). One brand you can get is by Thai Kitchen
- ¼ cup of tamarind paste (alternative: use ketchup)
- ¼ cup crushed peanuts
- ¼ cup brown sugar
- 4 tablespoon fish sauce (alternative: use 1 teaspoon of salt)
- 4 tablespoon of soy sauce
- 1 garlic clove
- 2 tablespoon of coconut oil
- 2 tablespoon of chicken bouillon powder
- ½ lime
- 2 eggs
- 2 teaspoon of sesame oil
- 1 teaspoon of thai chili flakes
*For extra protein add shrimp or chicken, a handful of chopped green onion for garnish, and a handful of bean sprouts
- Fill a large bowl with warm water and let your noodles soak for 10 minutes. After 10 minutes, drain and set aside. To make sure your noodles don’t stick, add a few drops of sesame oil and you can cut the noodles into smaller pieces.
In a large wok or skillet on medium heat, add 2 tablespoons of coconut oil and a diced up garlic clove
- Add your shrimp and stir around until pink. If using chicken, make sure to fully cook
- Add your rice noodles and stir for about 1 minute
- Mix your tamarind/ketchup, brown sugar, fish sauce/salt, soy sauce, and chicken bouillon powder in a cup and pour on top of noodles.
- Stir around until noodles are cooked (soft, but not soggy), put noodles to one side of the pan and scramble your eggs on the other, once eggs are cooked then mix the eggs and noodles together. Add your handful of bean sprouts to the pan as well.
- Plate your noodles and garnish with crushed peanuts and green onion
—Submitted by Brittaney B., University of Washington Bothell