[ Pad Thai ]

 

Prep Time15minutes mins

Cook Time15minutes mins

Total Time30minutes mins

 

Servings: 4

Equipment

• oven-safe skillet
• wok

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:

• 3 Tablespoons fish sauce
• 1 Tablespoon low-sodium soy sauce
• 5 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar , or Tamarind Paste*
• 1 Tablespoon Sriracha hot sauce , or more, to taste
• 2 Tablespoons creamy peanut butter*(optional)

Instructions

• Cook noodles according to package instructions, just until tender.  Rinse under cold water.
• Make sauce by combining sauce ingredients in a bowl. Set aside. 
• Stir Fry:: 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.
• 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 wok (reserving some peanuts for topping at the end). Toss everything to combine.
• Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
• Store leftovers in the fridge and enjoy within 2-3 days.