Your Choice Pad Thai
Here is what you will need:
For the sauce:
1 1/2 TBS fish sauce
3 TBS soy sauce
4 TBS brown sugar
2 TBS rice vinegar
1 TBS sriracha hot sauce
2 TBS creamy peanut butter
For the Pad Thai
8 ounces of flat rice noodles
3 TBS olive oil
3 cloves garlic, minced
1 cup fresh bean sprouts, plus more for serving
1 red bell pepper, sliced thinly (I used about 3/4 of the pepper)
5 green onions, sliced, set aside 2 chopped onions for serving
1/2 cup dry roasted peanuts, chopped set aside some for serving
1/2 cup fresh cilantro for serving
8 ounces of your choice of protein, I used ground chicken
In a medium glass bowl combing all the ingredients for the sauce and mix well. Taste it and adjust seasoning to your liking. Set aside.
Do your prep: mix eggs, slice pepper and onions and mince the garlic.
Cook noodles according to package directions until they are just tender, be careful not to overcook. Rinse them under cold water.
In a large pan or wok heat 1 1/2 TBS of oil. Add your protein (or tofu) along with the green onions and bell pepper. If using shrimp I would cook them separately then take them out of the pan and put them back in at the end. Cook until the pepper has softened and the meat is cooked add in the garlic during the final minute.
Push everything in the pan to one side and add a little more oil. Pour in the beaten eggs , scramble and break them into small pieces as they cook.
Incorporate the eggs with everything in the pan.
Add the noodles, sprouts, sauce and peanuts to the pan and mix well.
Serve with lime wedges, chopped peanuts, sliced green onions, chopped fresh cilantro and raw bean sprouts.