Pad Thai

Ingredients:

8 ounces flat rice noodles
2 tablespoons coconut oil
2 eggs
1 garlic clove, minced
2 inches lemongrass, minced
1 teaspoon ginger, minced
1/2 tablespoon shallot, minced
3 green onions, sliced thin, white and green parts divided
4 tablespoons soy sauce
juice of 1 lime
3 tablespoons brown sugar
3 tablespoons tamarind
hot pepper sauce, to taste
mung bean sprouts (optional)
1/2 block firm tofu, smoked and cut into cubes
1/4 cup matchstick carrots (optional)
peanuts, chopped
cilantro, chopped

Soak the noodles according to package instructions.

In a wok, fry white parts of the green onion and carrot with the garlic, ginger, shallot, and lemongrass. Then add the eggs to the side. Scramble the egg and break apart.

Add noodles and green onion. Stir well. Combine lime juice, soy sauce, brown sugar, tamarind, and hot pepper sauce. Add to the wok and stir well. Add a little bit of water if the noodles are too firm. Stir in tofu. Fold in bean sprouts before removing from heat.

Garnish with peanuts and cilantro. Serve with lime wedges and fresh bean sprouts. Serve over shredded cabbage.