Homemade Pad Thai

Step 1 -In a pot of salted, boiling water, cook the rice noodles to al dente, according to the package directions.

Step 2 -Drain the noodles and rinse them under cold water.

Step 3 -In a large bowl, add the fish sauce, the soy sauce, the light brown sugar, the rice vinegar, the sriracha, and the creamy peanut butter and whisk to combine.

Step 4 -In a large sauce pan or wok over medium-high heat, add 1 1/2 tablespoons of the vegetable oil.

Step 5 -Add the shrimp, the garlic, and the red bell peppers to the heated vegetable oil and cook, while stirring. Cook until the shrimp reaches an internal temperature of 145 degrees F, about 1-2 minutes per side.

Step 6 -Push the shrimp mixture to one side of the pan.

Step 7 -Add the remaining vegetable oil to the empty side of the pan and allow it to heat.

Step 8 -Add the beaten eggs to the hot oil and with a spatula, scramble the eggs. Make sure to break the eggs into small pieces.

Step 9 -Add the cooked rice noodles, the sauce mixture, the bean sprouts, and 1/2 cup of the dry roasted peanuts to the shrimp mixture and cook, while tossing to combine and making sure to incorporate the scrambled eggs, until everything is heated through, about 1-2 minutes.

Step 10 -Serve immediately with the green onions, the remaining peanuts, the cilantro, and the limes.