1. Prepare Noodles

• Soak noodles in hot water for 5-7 minutes until they become soft. Drain and rinse with cold water to prevent them from sticking together.

2. Make the Sauce

• In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sriracha, and peanut butter. Set aside. This sauce will give your Pad Thai its signature flavor.

3. Cook the Protein

• If using fresh protein, cook it in a pan over medium-high heat with 1/2 tbsp oil until done, about 2-3 minutes. If using pre-cooked protein, you can skip this step.

4. Sauté the Veggies

• In a pan, heat the remaining oil. Sauté green onions, carrots, and bell pepper for 4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.

5. Scramble the Eggs

• Push the veggies to the side, crack the eggs into the pan, and scramble until cooked, about 1 minute.

6. Combine Everything

• Add the cooked protein, drained noodles, half of the bean sprouts, half of the cilantro, and the prepared sauce. Toss everything together until heated through. If the mixture is too dry, add a bit of water to reach the desired consistency.

7. Serve

• Transfer to a plate and garnish with the remaining bean sprouts, crushed peanuts, cilantro, and lime wedges. Serve hot and enjoy!