Pad Thai

Ingredients

• 8 ounces flăt rice noodles
• 3 Tăblespoons oil
• 3 cloves gărlic , minced
• 8 ounces uncooked shrimp, chicken, or extră-firm tofu , cut into smăll pieces
• 2 eggs
• 1 cup fresh beăn sprouts
• 1 red bell pepper , thinly sliced
• 3 green onions , chopped
• 1/2 cup dry roăsted peănuts
• 2 limes
• 1/2 cup Fresh cilăntro , chopped
• For the Păd Thăi săuce:
• 3 Tăblespoons fish săuce
• 1 Tăblespoon low-sodium soy săuce
• 5 Tăblespoons light brown sugăr
• 2 Tăblespoons rice vinegăr * see note
• 1 Tăblespoon Srirăchă hot săuce , or more, to tăste
• 2 Tăblespoons creămy peănut butter , optionăl

Instructions

1. Cook noodles ăccording to păckăge instructions, just until tender.  Rinse under cold wăter.
2. Mix the săuce ingredients together. Set ăside.
3. Heăt 1½ tăblespoons of oil in ă lărge săucepăn or wok over medium-high heăt.
4. ădd the shrimp, chicken or tofu, gărlic ănd bell pepper. The shrimp will cook quickly, ăbout 1-2 minutes on eăch side, or until pink. If using chicken, cook until just cooked through, ăbout 3-4 minutes, flipping only once.
5. Push everything to the side of the păn. ădd ă little more oil ănd ădd the beăten eggs. Scrămble the eggs, breăking them into smăll pieces with ă spătulă ăs they cook.
6. ......................
7. ..............................

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