Easy Pad Thai

1. 1

   In a large bowl, cover noodles with boiling water.

2. 2

   Let stand 15 minutes to soften noodles; drain.

3. 3

   Rinse under cold water; drain.

4. 4

   Return noodles to bowl; toss with 1 tablespoon of the peanut oil to coat.

5. 5

   In large nonstick wok or deep skillet over high heat, heat remaining oil until hot enough for drop of water to sizzle.

6. 6

   Add chicken, shrimp, and garlic, stir-fry 2 minutes until almost cooked through.

7. 7

   Add noodles, pad thai sauce, and soy sauce; stir-fry, lifting mixture with tongs, until well combined and heated through about 2 minutes.

8. 8

   Push noodle mixture to one side of wok.

9. 9

   Pour in beaten eggs and cook, without stirring, 2 minutes.

10. 10

    Add 1 cup of bean sprouts, and the scallions.

11. 11

    Continue to toss and stir-fry, combining eggs and noodle mixture until eggs are fully cooked.

12. 12

    Serve sprouts, cilantro, and peanuts.

13. 13

    Garnish with lime wedges.

* Per serving · 4 servings · Values may vary.