8ouncesuncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
1cupfresh bean sprouts
1red bell pepper, thinly sliced
3green onions, chopped
1/2cupdry roasted peanuts
1/2cupFresh cilantro, chopped
For the Pad Thai sauce:
1Tablespoonlow-sodium soy sauce
5Tablespoonslight brown sugar
2Tablespoonsrice vinegar* see note
1TablespoonSriracha hot sauce, or more, to taste
2Tablespoonscreamy peanut butter, optional
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok 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 pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.