Pad Thai

This amazing Pad Thai recipe is easy, approachable and can be made in under 30 minutes using fresh ingredients and a delicious homemade pad thai sauce.

Cook time: 30 mins

Yield: 4 servings

Ingredients

• 16 oz. flat rice noodles
• 6 tablespoons oil
• 6 cloves garlic, minced
• 16 oz. uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
• 4 eggs
• 2 cups fresh bean sprouts
• 2 red bell pepper, thinly sliced
• 6 green onions, chopped
• 1 cup dry roasted peanuts
• 4 limes
• 1 cup fresh cilantro, chopped
• 6 tablespoon fish sauce
• 2 tablespoon low-sodium soy sauce
• 10 tablespoon light brown sugar
• 4 tablespoon rice vinegar
• 2 tablespoon Sriracha hot sauce
• 4 tablespoon creamy peanut butter (optional)

Directions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Mix the sauce ingredients together. Set aside.
3. Heat 1 1/2 tablespoon of oil in a large saucepan or wok over medium-high heat.
4. 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.
5. 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.
6. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
7. Top with green onions, extra peanuts, cilantro and lime wedges.