1. In a large pot, boil water and cook noodles. About 4-6 minutes depending on package. Rinse under cold water and set aside.

2. In a mason jar, combine sauce ingredients (fish sauce, brown sugar, soy sauce, rice vinegar, Sriracha hot sauce & creamy peanut butter). Cover with lid and shake vigorously until well combined.

3. 
   

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

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

• 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.

• 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.

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

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

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

(2-4 Servings)

8 ounces - Flat Rice Noodles

6 cups - Water

3 tbsp - Peanut Oil

1/3 block - Tofu

4 Cloves - Minced Garlic

1 tsp - Soy Sauce

2 - Eggs

1 cup - Broccoli

1/2 cup - Shredded Carrots

1 cup - Bean Sprouts

3 - Green Onions

1/4 cup - Dry Roasted Peanuts

2 - Limes

1/4 Cup - Fresh Cilantro (Chopped)