Pad Thai

I made this with some "Healthy Noodles" from Costco (I think) - which made it really easy since they are precooked. They should be better for Brett's blood sugar too, so that's a plus! Originally found at: https://tastesbetterfromscratch.com/pad-thai/#recipe

Ingredients:

• 8 ounces flat rice noodles (I used a package of "Healthy Noodles" instead. I might double this though since it was 8 ounces already cooked per package.)

• 3 Tablespoons oil

• 3 cloves garlic, minced

• 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces (We happened to have shrimp - make sure it has plenty of time to thaw in the fridge, and it really does cook fast!)

• 2 eggs

• 1 cup fresh bean sprouts (I didn't have any :(... I wish I had!)

• 1 red bell pepper, thinly sliced

• 3 green onions, chopped (I didn't have any of these either... so I chopped up a half an onion and added that during the stir-fry)

• 1/2 cup dry roasted peanuts

• 2 limes (I was surprised at how much the lime made a difference - very yummy!)

• 1/2 cup Fresh cilantro, chopped (we love cilantro!)

For the 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*

• 1 Tablespoon Sriracha hot sauce, or more, to taste

• 2 Tablespoons creamy peanut butter* (optional)

Instructions:

1. Cook noodles according to package instructions, just until tender.  Rinse under cold water.

2. Make the sauce by combining sauce ingredients in a bowl. Set aside.

3. Stir Fry: 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.

4. 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.

5. Add noodles, sauce, bean sprouts, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

6. Garnish the top with green onions, extra peanuts, cilantro, and lime wedges. Serve immediately!

7. Store leftovers in the fridge and enjoy within 2-3 days.

Serves: 4 (though Brett and I ate the whole thing between the two of us... we should have thought of some good side dishes!)