Pad Thai 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 rice vinegar , or Tamarind Paste* ▢1 Tablespoon Sriracha hot sauce , or more, to taste ▢2 Tablespoons creamy peanut butter* (optional)

Cook noodles just until tender, per the instructions on the container.  Drain using ice-cold water.

Fry in a Stir-Fry: In a large saucepan or wok, heat 1 1/2 tablespoons of oil over medium-high heat. 

Garnish the shrimp, poultry, or tofu with bell pepper and garlic. The shrimp will rapidly cook for one to two minutes per side, or until translucent.

If using chicken, cook for 3 to 4 minutes, turning it once, or until just heated through. Displace the contents to the side of the pan. 

Following the addition of a small amount of oil, incorporate the whisked eggs. As the eggs cook, break them into tiny pieces with a spatula while scrambling them.

Incorporate the noodles, sauce, bean sprouts, and peanuts into the pan, reserving a portion of the peanuts for final garnish.

Combine everything by tossing it. Add lime wedges, green scallions, additional peanuts, and cilantro to the top. Serve without delay!