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Ingredients 46 ounces rice noodles 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil) 8 ounces chicken breast, tofu or prawns (peeled and deveined) salt and pepper to taste 1 large shallot, finely diced (much better than onion here) 4 fat garlic cloves, roughly chopped 2 eggs, whisked with a fork with a generous 3-finger pinch salt (if vegan, leave it out) 1 lime 1 1/2 cups bean sprouts 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) do not sub white vinegar, it will be too sour

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