What happens when you cook an entire package of rice noodles: you eat it all week 😉 changed the flavor profile of my noodle dish by adding palm sugar and replacing the sriracha with sambal. This is my version of #padthai, and here's how: 1. boil 4 cups water and turn heat off. Remove from heat and soak rice noodles until soft. Drain and set aside covered with a paper towel. 2. In a saucepan boil 1/4 cup water and add one teaspoon palm sugar. Keep heat low, and let it dissolve. Once liquified, add low sodium soy sauce. I did 1/4 cup. Add about a teaspoon of sambal, and a teaspoon of tamarind paste and whisk so they combine. Turn heat off once simmered. Note I don't measure, but start conservative and add any listed ingredients to your taste. 3. In a pan add coconut oil or any vegetable oil. Please DO NOT use olive oil when cooking Asian dishes as this will confuse the flavors. Add protein of choice. I did cubes of firm tofu and shrimp then added garlic powder. Cook through but watch that you don't overcook the shrimp just let it pink. 4. Add a little more oil then add the noodles. Mix proteins and noodles. 5. Add the sauce. Do this slowly and to your taste. 6. Add veggies of choice, in this case spinach, but bok choy, or any other green in the same family will work. I don't like to use kale in my Asian cooking, but try it! Mix until sauce coats dish and greens wilt. Voilà! Lunch! #domesticgoddess #homecooking #food #recipe #asiancuisine

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