Pad Thai

Ingredients

Ingredients

• 8 oz flat rice noodles
• 3 tbsp oil
• 3 garlic
• 8 oz uncooked shrimp, chicken, or extra-firm tofu
• 2 eggs
• 1 cups fresh bean sprouts
• 1 red bell pepper
• 3 green onions
• 1/2 cups dry roasted peanuts
• 2 limes
• 1/2 cups fresh cilantro
• 3 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 5 tbsp light brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sriracha hot sauce
• 2 tbsp creamy peanut butter

Instructions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Make sauce by combining sauce ingredients in a bowl. Set aside.
3. Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!