½ cup bean sprouts (preferably mung bean sprouts, optional)
1 recipe pad thai sauce (see link above)
Chopped peanuts, and lime wedges, for serving
Instructions
Cook pad thai noodles according to package directions. Drain and rinse the noodles to prevent them from sticking together.
Meanwhile heat canola oil in a large skillet. Add the tofu and season with salt and pepper to taste. Cook flipping a few times until golden brown on 2-3 sides, about 15 minutes on medium heat. Remove from the skillet and keep warm.
Add the green onions and shrimp to the skillet. Saute until the shrimp are almost cooked, about 2 minutes. Add the tofu, bean sprouts (if using), and noodles to the skillet. Pour in about half of the sauce, stirring to encourage the noodles to soak it up. Pour in the remaining sauce and continue to stir until most of the sauce is absorbed.
Serve garnished with chopped peanuts, lime wedges, and more sliced green onion if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/shrimp-pad-thai/