Pad Thai

Stir-fried flat rice noodles with shrimp or chicken, eggs, and a tangy-sweet tamarind sauce, topped with peanuts and fresh herbs.

prepCook noodles according to package instructions until tender; rinse under cold water
3 Tablespoons fish sauce	Whisk sauce ingredients together		Add noodles, sauce, sprouts & peanuts, toss	Plate, top with green onions, cilantro, peanuts & lime
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)
1½ Tablespoons neutral oil (for the protein)	Heat oil, cook protein & pepper 1–4 min	Push to side, scramble eggs until set
3 cloves garlic, minced
225 g uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
1 red bell pepper, thinly sliced
2 eggs, beaten
100 g fresh bean sprouts
60 g dry roasted peanuts (divided: most for cooking, some reserved for topping)
3 green onions, chopped
15 g fresh cilantro, chopped
2 limes, cut into wedges
1½ Tablespoons neutral oil (for the eggs)

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