Easy Homemade Pad Thai

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

8 ounces flat rice noodles

3 Tablespoons oil

3 cloves garlic , minced

8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces

2 eggs

1 cup fresh bean sprouts

1 red bell pepper , thinly sliced

3 green onions , chopped

½ cup dry roasted peanuts

2 limes

½ cup Fresh cilantro , chopped

subheading: For the Pad Thai sauce:

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar , or Tamarind Paste*

1 Tablespoon Sriracha hot sauce , or more, to taste

2 Tablespoons creamy peanut butter* (optional)

Directions at tastesbetterfromscratch.com

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