About the Recipe
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 Tamarind Paste
1 Tablespoon Sriracha hot sauce , or more, to taste
2 Tablespoons creamy peanut butter* (optional)
Preparation
Cook noodles by placing them in boiling water and leaving to boil until they are just until tender. Remove from hot water and rinse througoughly under cold water (this will stop them sticking togther).
Make sauce by combining sauce ingredients in a bowl and set aside.
For your your stir fry; Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat and 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 as needed
Push everything to one side of the pan. Add a little more oil and add your eggs. Scramble the eggs to your liking of size (I like my egg pieces slightly bigger!).
Once the egg is mostly cooked add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end).
Toss everything together to combine.
Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!