Carrie's Pad Thai Salad

Ingredients

• 1 package dried rice noodles , 12 ounce
• 0.5 cups white sugar
• 0.25 cups water
• 0.5 lime , juiced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon tamarind concentrate
• 0.25 cups peanut oil
• 1 clove garlic , minced
• 4 large eggs
• 1 tablespoon paprika
• 0.25 teaspoons chili powder , Optional
• 1 head lettuce , chopped, or as needed
• 2 tablespoons flaxseed oil
• 0.5 cups fresh bean sprouts , Optional
• 0.5 cups chopped green onion
• 0.5 cups chopped fresh cilantro
• 0.5 cups chopped peanuts
• 0.5 lime , cut into wedges

Instructions

1. 1

   Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.

2. 2

   Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.

3. 3

   Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.

4. 4

   Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.