Pad Thai

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4 ounces fettuccine-width rice stick noodles (or fettecine!)

1/4 cup peanut oil

2 to 4 tablespoons tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu (or shredded cooked chicken!)

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro (or chopped mint and flat leaf parsley!)

2 limes, quartered.

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