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Parve
Easy
1 Hour
Diets 
The combination of sweet and sour with heat from spices brings a typical Thai flavor profile to this stir fry.
1 (8.8-ounce) package thin rice noodles
1 tablespoon toasted sesame oil
4 tablespoons tamarind concentrate
2 tablespoons Heaven & Earth Lime Juice
3 tablespoons brown sugar
1/4 cup Haddar Soy Sauce
1/4 teaspoon red pepper flakes
2 tablespoons canola oil
1 medium onion, sliced into half-moons
1 teaspoon Manischewitz Kosher Salt, plus more to taste
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1/2 head Napa cabbage, shredded
4 eggs, lightly beaten
1 cup bean sprouts
freshly ground black pepper, to taste
1/2 cup roasted salted peanuts, chopped
handful cilantro, chopped
1 lime, cut into wedges
Cook noodles according to package directions. After draining, drizzle with sesame oil to prevent noodles from sticking. Set aside.
In a small saucepan over medium-low heat, combine tamarind, lime juice, brown sugar, soy sauce and red pepper flakes. Simmer for two minutes. Set aside.
Heat canola oil in a large skillet over medium-high heat. Add onion. Sauté until soft. Add salt, stir mixture for two minutes. Add garlic and Napa cabbage; sauté until soft.
Push vegetables to one side of the skillet. Add eggs; scramble until cooked but not too dry. Toss beaten eggs with vegetables. Add bean sprouts and cook until they begin to soften.
Add cooked noodles and tamarind mixture to the pan. Stir until vegetables and noodles are evenly coated. Season with additional salt and pepper, to taste.
Sprinkle each dish with peanuts and garnish with cilantro and lime wedges before serving.
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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Absolutely amazing!! My personal preference I didn’t use red pepper flakes, bean sprouts, and cilantro (used parsley instead). For the tamarind concentrate I used 4 Tbsp brown sugar and 4 Tbsp of white wine vinegar. This is an easy recipe that is delicious! It was also good the next day!!
in the video she says sweet chili paste. why is that not partt of the recipe here?not not
1 TB chili garlic sauce
What can I use instead of tamarind?
I used 4 tablespoons vinegar and 4 tablespoons brown sugar instead of the tamarind.
Was a really delicious dish
4 tablespoons of vinegar and brown sugar
Pomegranate molasses or prune butter.
What type of portable stove do you use?
Where can I buy tamarind?
You can find it online or any sephardic store will definitley sell it.
in the video she says “sweet chili paste”. why is that not part of the recipe here?