Pad Thai Noodle Wraps

Ingredients

Rice noodles

8 ounces

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Eggs

2, beaten

Chicken breast

1 cup, thinly sliced

Shrimp

1 cup, peeled and deveined

Bean sprouts

1 cup

Green onions

1/2 cup, chopped

Peanuts

1/4 cup, crushed

Fresh cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Tortillas

4 large

Pad Thai sauce

1/2 cup

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
3. Add the sliced chicken and shrimp to the skillet. Cook for about 5-6 minutes or until fully cooked. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil and the minced garlic. Sauté for 1 minute until fragrant.
5. Push the garlic to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
6. Add the cooked rice noodles, bean sprouts, green onions, crushed peanuts, and Pad Thai sauce to the skillet. Toss everything together until well combined and heated through, about 3-4 minutes.
7. Warm the tortillas in a separate skillet or microwave until pliable.
8. Divide the Pad Thai mixture evenly among the tortillas. Top with fresh cilantro and a squeeze of lime juice.
9. Fold the tortillas tightly to form wraps, ensuring the filling is enclosed.
10. Serve the Pad Thai Noodle Wraps immediately, accompanied by extra lime wedges.