Pad Thai

Directions

1. 1
   Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. 2
   Mix the sauce ingredients together. Set aside▢3 Tablespoons fish sauce▢1 Tablespoon low-sodium soy sauce▢5 Tablespoons light brown sugar▢2 Tablespoons rice vinegar * see note▢1 Tablespoon Sriracha hot sauce , or more, to taste▢2 Tablespoons creamy peanut butter , optional
3. 3
   Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
4. 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.Push everything to the side of the pan.
5. 5
   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. 6
   Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.Top with green onions, extra peanuts, cilantro and lime wedges.
7. 7
   Serve immediately!Notes
8. 8
   To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.