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Pad Thai

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 4

INGREDIENTS

8 oz

flat rice noodles

3 tbsp

oil, divided

3 cloves

garlic, finely minced

8 oz

uncooked shrimp, uncooked chicken (cut into bite-size pieces) or extra firm tofu (cut into small cubes)

2

eggs, beaten

1 cup

bean sprouts

1

red bell pepper, thinly sliced

3

green onions, chopped

1/2 cup

crushed peanuts

2

limes, cut into wedges

1/2 cup

chopped fresh cilantro

3 tbsp

fish sauce

1 tbsp

light soy sauce

5 tbsp

brown sugar

2 tbsp

rice vinegar

1 tbsp

sriracha, or more to taste

2 tbsp

creamy peanut butter, optional