PF Chang's Pad Thai [0000533]

Ingredients:

8 oz gluten-free rice noodles
2 tablespoons vegetable oil
1/2 lb shrimp, peeled and deveined (or tofu for a vegetarian option)
2 cloves garlic, minced
2 eggs, beaten
1 cup bean sprouts
1/4 cup roasted peanuts, chopped
2 green onions, chopped
Lime wedges and cilantro for garnish (optional)
Sauce:

2 tablespoons gluten-free fish sauce
2 tablespoons gluten-free soy sauce or tamari
2 tablespoons brown sugar
1 tablespoon rice vinegar
1/2 teaspoon chili flakes (adjust to taste)

Instructions:

Cook the gluten-free rice noodles according to the package instructions until they are tender. Drain and set aside.

In a small bowl, whisk together the gluten-free fish sauce, gluten-free soy sauce or tamari, brown sugar, rice vinegar, and chili flakes to make the sauce. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp (or tofu) and cook until they are pink and cooked through, about 2-3 minutes per side. Remove them from the skillet and set them aside.

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and cook for about 30 seconds until fragrant.

Push the garlic to the side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until they are cooked through, then mix them with the garlic.

Add the cooked rice noodles to the skillet with the garlic and eggs.

Pour the sauce over the noodles and toss everything together to coat evenly.

Add the cooked shrimp (or tofu) back to the skillet and toss to combine.

Serve your gluten-free PF Chang's-inspired Pad Thai with bean sprouts, chopped roasted peanuts, green onions, and garnish with lime wedges and cilantro if desired. Enjoy!