Ingredients

• 8 ounces flat rice noodles
• 3 Tablespoons oil
• 3 cloves garlic , minced
• 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
• 2 eggs
• 1 cup fresh bean sprouts
• 1 red bell pepper , thinly sliced
• 3 green onions , chopped
• 1/2 cup dry roasted peanuts
• 2 limes
• 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

• 6 Tablespoons fish sauce
• 2 Tablespoon low-sodium soy sauce
• 10 Tablespoons light brown sugar
• 4 Tablespoons rice vinegar * see note
• 4 Tablespoons creamy peanut butter

Instructions

• Cook noodles according to package instructions, just until tender.  Rinse under cold water.
• Mix the sauce ingredients together. Set aside.
• Heat 1½ tablespoons of oil in a large saucepan or wok 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.
• 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.
• Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

• Top with green onions, extra peanuts, cilantro, lime wedges and Sriracha Serve immediately!

‍