ingredients

• 8 oz rice noodles
• 3-5 eggs
• 3 cloves garlic, minced
• 1 can bean sprouts (or 1 cup fresh)
• 8 oz tofu
• Optional: garnish with peanuts, lime, cilantro, green onions

Sauce

• 3 tbsp fish sauce (or sub soy sauce)
• 1 tbsp low-sodium soy sauce
• 5 tbsp light brown sugar
• 2 tbsp rice vinegar 
• 1 tbsp Sriracha (or just under)
• 2 tbsp creamy peanut butter

instructions

1. Cook noodles until just tender and rinse under cold water.
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2. Mix the sauce ingredients together and set aside.
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3. Heat 1 1/2 tbsp of oil in large saucepan. Ad tofu and cook until browned. Add garlic and push to the side of the pan.
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4. Add a little more oil and add the beaten eggs to the pan until cooked through (scramble).
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5. Add noodles, sauce, bean sprouts, and optional peanuts to the pan and toss to combine.

Adapted from https://tastesbetterfromscratch.com/pad-thai/