""The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."..."
INGREDIENTS
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2 cups pad Thai rice noodles, soaked in water overnight and drained
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1/2 cup vegetable broth
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2 tablespoons vegetable oil
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1 tablespoon brown sugar
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1 tablespoon soy sauce
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1 tablespoon rice wine vinegar
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1 1/2 teaspoons peanut butter
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1 teaspoon chopped fresh cilantro
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1 teaspoon onion powder
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1 teaspoon tamarind paste
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1 teaspoon hot chile paste
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3/4 teaspoon garlic powder
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1/2 teaspoon sesame oil
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon ground coriander
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1/4 teaspoon ground ginger
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salt and ground black pepper to taste
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3 tablespoons vegetable oil
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1/3 cup chopped broccoli
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1/3 cup chopped carrots
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1/3 cup snow peas, trimmed
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1/3 cup sliced water chestnuts, drained
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1/3 cup baby corn, drained
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1/3 cup sliced fresh mushrooms
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1/3 cup sliced zucchini
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1 tablespoon vegetable oil
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1 tablespoon chopped peanuts for topping
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1 tablespoon chopped cilantro
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1 pinch paprika for garnish