“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes?” Matthew 6:25

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Pad Thai

Servings 4

Ingredients

  • 8 ounces flat rice noodles
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 8 ounces uncooked shrimp, chicken, or tofu
  • 2 eggs
  • 1 cup bean sprouts
  • 1 red bell pepper sliced
  • 3 green onions chopped
  • 1/2 cup peanuts
  • 2 limes
  • 1/2 cup fresh cilantro chopped

Pad Thai Sauce

  • 3 tbsp fish sauce
  • 1 tbsp low-sodium soy sauce
  • 5 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hot sauce
  • 2 tbsp peanut butter

Instructions

  1. Cook noodles according to package instructions, just until tender.  Rinse under cold water.

  2. Mix the sauce ingredients together. Set aside.

  3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.

  4. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

  5. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

  6. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

  7. Top with green onions, extra peanuts, cilantro and lime wedges. Enjoy!