Pad Thai Noodles (Soy & Egg-Free)

I have always felt you could judge how good the rest of the dishes at a Thai restaurant were going to be by how good their Pad Thai was. Well at least that is for Thai restaurants outside of Thailand and Southeast Asia. I have only eaten a handful of Pad Thai noodles over the years that really blew me away. Since being diagnosed celiac I have not been able to find a GF safe restaurant to eat at, so I had to develop my own recipe and here it is: Trust me, you won’t be disappointed! If you can't find fresh rice noodles use dried and cook them, then place in cold water to keep from sticking until you need to use them. Another method is to rinse cooked noodles and then place them in a bowl, drizzle with some neutral oil like avocado oil or grape-seed oil and set aside until you are ready to add them in to the rest of the cooked ingredients. I recommend using tamarind paste in this as it adds a very important acidity to the dish, however if you don't have access to any you can use rice wine vinegar instead.
I know that rapini is not a traditional ingredient in Pad Thai but I had it growing in my garden and I am not a fan of the traditional used bean sprouts. You could sub bean sprouts if you like however. If you are allergic or sensitive to rice you can substitute Korean sweet potato noodles or kelp noodles.