Pad Thai Stir Fry

Ingredients

• Rice noodles (8 ounces)
• Vegetable oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Firm tofu (8 ounces, cubed)
• Shrimp (8 ounces, peeled and deveined)
• Eggs (2, beaten)
• Bean sprouts (1 cup)
• Green onions (3, sliced)
• Cilantro (1/2 cup, chopped)
• Peanuts (1/4 cup, chopped)
• Lime wedges (for serving)

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside, ensuring they are slightly undercooked as they will finish cooking in the wok.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the shrimp and tofu to the wok, stir-frying for 2-3 minutes until the shrimp turns pink and is cooked through.
5. Push the shrimp and tofu to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix everything together.
6. Add the cooked rice noodles to the wok and toss all ingredients together.
7. Pour the prepared Pad Thai sauce over the noodles and stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
8. Add the bean sprouts and green onions to the wok, tossing to combine and heat through briefly.
9. Remove from heat and garnish with chopped peanuts and cilantro.
10. Serve hot with lime wedges on the side for an extra burst of flavor.