Pad Thai

I love this dish! It is one of my favorites! The best part is that you can make this dish with chicken shrimp, beef, tofu or just veggies.

Ingredients

1 package flat rice noodles (about 6oz)
3 tbps oil (vegetable or peanut)
1 egg, well beaten
4 oz your desired meat or 1/2 package extra firm tofu cubed
1/2 cup crushed peanuts
1/2 cup bean sprouts
1 package frozen stir fry veggies
1 bottle thai peanut sauce (check the asian foods section)*
lime wedges and fresh chiles (optional)

Directions

cook noodles according to package directions
strain and place in bowl and cover with foil or plastic wrap to keep warm
heat 1 tbsp oil in large skillet or wok
add egg and cook until scrambled
remove from pan and set aside
heat remaining 2tbsp oil in same pan
add meat/tofu and cook until done
set aside
add veggies to pan and cook until just done
add egg, meat/tofu, noodles, sprouts, peanuts and sauce to taste (3-4 oz)
mix well to combine
serve immediately with optional lime wedges and fresh chiles (you can add a few red pepper flakes while cooking veggies to add some spic if you wish)

*I cheat and use bottled peanut sauce but if you can't find it here is a recipe for peanut sauce I use when I have extra time

1 cup reduced-sodium chicken broth
3 tablespoons creamy (or crunchy) peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
2 tablespoons chopped fresh cilantro leaves

In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

recipe from Robin Miller on food network