Ingredients
Serves: 4-6
For the peanut spread:
½ cup natural unsalted peanut butter (or almond butter for paleo)
2 tablespoons tamarind paste
1 tablespoon fish sauce (or soy sauce or coconut aminos)
squirt of agave or pinch of pure stevia extract, to taste
For the filling:
3 tablespoons olive oil
1 red bell pepper, thinly sliced
2 garlic cloves, minced
2 eggs (optional, simply omit if not using)
½ pound cooked shrimp (or ½ pound pressed tofu)
1 tablespoon fish sauce (or soy sauce or coconut aminos)
1 tablespoon tamarind paste
squirt of agave or pinch of pure stevia extract, to taste
2 cups bean sprouts
small bunch of scallions, thinly sliced
5 oz rice noodles, cooked
1 teaspoon crushed red Thai chilies (less to taste – substitute with some crushed red pepper flakes)
soy sauce to taste
Assembly:
8-10 rice paper wrappers
½ cup roasted peanuts, chopped (or roasted almonds for paleo)
bunch of cilantro
10-20 basil leaves
lime wedges
preserved sweet radish (optional)
Preparation
