Servings: 4
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
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 (for more authentic taste)
- 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.
- 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.
Notes
Recipe and photo from Taste Better from Scratch.
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