Blender Girl: Pad Thai

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What's Gaby Cooking
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1 (14-ounce/395g) package rice stick noodles

2 tablespoons apple cider vinegar

1 tablespoon coconut sugar

2 small radishes

1 1/2 carrots

2 tablespoons wheat-free tamari or soy sauce, plus more to taste

2 tablespoons toasted sesame oil

2 teaspoons freshly squeezed lime juice, plus more to taste

8 ounces (230g) tempeh, thinly sliced, or very firm tofu, cubed

4 green onions, sliced on the diagonal into 2-inch (5cm) pieces (white and green parts)

2 heads baby bok choy, sliced lengthwise into thin strips

Natural salt

1/4 cup (60ml) toasted sesame oil

1/4 cup (60ml) plus 3 tablespoons wheat-free tamari or soy sauce

1/4 cup (60ml) plus 3 tablespoons coconut nectar (or other natural liquid sweetener)

2 tablespoons freshly squeezed lime juice

1 1/2 teaspoons minced garlic (about 2 cloves)

1/2 teaspoon minced ginger

1 teaspoon red curry paste, plus more to taste

1/8 teaspoon dried red pepper flakes

2 cups (120g) bean sprouts, to garnish

1 cup (140g) roughly chopped raw unsalted cashews, to garnish

Cilantro, to garnish

1 lime, cut into wedges, to garnish

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