- 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
- 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!
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