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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. tamarind paste
- 3 Tbsp. brown sugar
- 1/2 Tbsp. Asian chili paste (or to taste)
- 1 1/2 Tbsp. soy sauce
- 1/4 cup vegetable broth
- 15 oz. extra firm tofu (pressed for at least 15 minutes and cut into 1/2 inch strips, optional)
- 1/4 cup cooking oil (plus a little extra, see note)
- 8 oz. rice noodles (Pad Thai, flat)
- 4 heads baby bok choy
- 3 garlic cloves (minced)
- 2 eggs (optional)
- 4 scallions (sliced into 2-inch pieces)
- 1/4 cup peanuts (chopped)
- 1 cup bean sprouts
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Notes
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