Serving Size: 2

Ingredients:

• 8 ounces Healthy Noodle ¹, TJ Hearts of Palm Noodle, or equivalent
• 3 Tablespoons oil (olive oil, sesame oil, or blend works well)
• 3 cloves garlic, minced
• 8 ounces extra-firm tofu, cut into small pieces ²
• 2 eggs
• 1 cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/4 cup dry roasted peanuts, chopped
• 2 limes
• 1/2 cup Fresh cilantro, chopped

For the Pad Thai sauce:

• 3 Tablespoons fish sauce
• 1 Tablespoon low-sodium soy sauce
• 5 Tablespoons Golden Monk Fruit Sugar, Stevia, or equivalent
• 2 Tablespoons rice vinegar or tamarind sauce
• 1 Tablespoon Sriracha hot sauce, or more, to taste
• 2 Tablespoons peanut butter powder, optional

Optional Add-Ons:

• 8 ounces shrimp and/or chicken

Directions:

1. Drain water from Healthy Noodle packet and set aside.
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 tofu, garlic and bell pepper. (If adding shrimp, add and let cook 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 half of the chopped peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
7. Top with green onions, extra chopped peanuts, cilantro and lime wedges. Serve immediately!

Approximate Nutrition (Base Recipe, per Serving):

Calories 710, Total Fat 52.9g, Total Carbs 68g, Dietary Fiber 13.4g, Protein 32.1g