Carrie'S Pad Thai Salad

• 1 (12 ounce) package dried rice noodles
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 lime, juiced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon tamarind concentrate
• 1/4 cup peanut oil
• 1 clove garlic, minced
• 4 eggs
• 1 tablespoon paprika
• 1/4 teaspoon chili powder, or to taste (optional)
• 1 head lettuce, chopped, or as needed
• 2 tablespoons flaxseed oil
• 1/2 cup fresh bean sprouts, or to taste (optional)
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped peanuts
• 1/2 lime, cut into wedges

1. Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
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. Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. 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 the noodles.
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.

rice noodles, white sugar, water, lime, soy sauce, fish sauce, tamarind concentrate, peanut oil, clove garlic, eggs, paprika, chili powder, head lettuce, flaxseed oil, fresh bean sprouts, green onion, fresh cilantro, peanuts, lime

Taken from www.allrecipes.com/recipe/246138/carries-pad-thai-salad/ (may not work)