Ingredients

Sauce

• About 5 tablespoons fish sauce
• About ¼ cup rice wine vinegar
• About 1 tablespoons  plus 1 teaspoon light soy sauce
• 4 tablespoons grated coconut sugar, light brown sugar or palm sugar
• 1-2 teaspoons Sambal Olek or sriracha or hot sauce of choice

Noodles and Stir Fry

• 8 ounces pad Thai rice noodles
• 4 tablespoons neutral oil such as peanut, plus a drizzle
• 3 large eggs
• 1 pound shrimp or chicken or firm tofu, shrimp medium deveined shelled tails off, chicken thin strips on bias, tofu bit-sized cubes 
• Salt and white pepper
• 1 red field pepper or bell pepper, seeded and stemmed and thinly sliced
• 4 cloves garlic, finely chopped
• 2 inches ginger, minced or grated
• 1 large shallot or 3-4 small minced
• 2 cups bean sprouts
• 1 cup cilantro and mint leaves combined
• ½ cup chopped Planter’s dry roasted peanuts, chopped
• Wedges of lime

Directions

Boil water in a kettle or pot and cover rice noodles in a large bowl and soak for 7-8 minutes, drain and rinse in a strainer.

While water boils, prep ingredients then mix the sauce, except 1 teaspoon soy sauce, in a small bowl.

Whisk up eggs and the 1 teaspoon soy sauce, heat a small nonstick skillet over medium high heat with a drizzle of oil, scramble eggs quickly and remove from heat.

Heat 2 Tablespoons oil in a large shallow nonstick skillet over medium-high to high heat.  Add protein and season with white pepper and lightly brown, remove to a platter.  Add remaining oil and add peppers, toss 1-2 minutes, add the aromatics – garlic, ginger, garlic, toss 1 minute more, add protein and sauce, remove from heat.  Loosen noodles under hot water, shake and add, toss with protein and eggs and half the sprouts. 

Transfer to serving dish or serve from pan and top dish with remaining sprouts, herbs, nuts and serve with wedges of lime.