Peanut Free Pad Thai

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Step 1

Cook noodles according to package instructions, just until tender. Rinse under cold water.

Step 2

Make sauce by combining sauce ingredients in a bowl. Set aside.

Step 3

Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, 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.

Step 4

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.

Step 5

Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some cashews for topping at the end). Toss everything to combine.

Step 6

Garnish the top with green onions, extra cashews, cilantro and lime wedges. Serve immediately!

Step 7

Store leftovers in the fridge and enjoy within 2-3 days.