Pad Thai

Instructions

1. Prepare the noodles
   Place the rice noodles in a large bowl and cover with hot water. Let soak for 8-10 minutes until softened but still firm (al dente). Drain thoroughly and set aside.
2. Make the sauce
   In a small bowl, whisk together the fish sauce, brown sugar, tamarind paste, and sriracha (if using) until the sugar dissolves. This is your Pad Thai sauce. Set aside.
3. Cook the protein
   Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add minced garlic and stir for 10 seconds. Add tofu (if using) and cook until golden, about 2-3 minutes. Add shrimp and cook until they turn pink, about 2 minutes. Push everything to one side of the pan.
4. Add the eggs
   Add the remaining 1 tablespoon of oil to the empty side of the wok. Pour in the beaten eggs and scramble until just set but still moist, about 30 seconds.
5. Combine with noodles
   Add the drained noodles to the wok and pour the prepared sauce over them. Toss everything together and stir-fry for 2-3 minutes until the noodles absorb the sauce.
6. Add vegetables
   Add the bean sprouts and green onions, reserving some for garnish. Stir-fry for another minute until the bean sprouts are slightly wilted but still crisp.
7. Finish and serve
   Transfer to serving plates and garnish with the remaining bean sprouts, green onions, chopped peanuts, and cilantro. Serve immediately with lime wedges on the side for squeezing over the noodles.