3 tbs oil
2 cloves garlic, minced
1 egg (omit for vegan)
3 oz extra firm tofu, diced (or cubed chicken)
4 cups broth (veggie or chicken)
4 oz rice noodles (also called pad thai noodles)
3 tbs soy sauce
1/4 tsp sriracha
1 tbs fish sauce (For vegan, use adaptation listed in above post)
1/4 cup roasted peanuts, crushed
1/4 cup green onions
1 tsp crushed red peppers
In a large pot or dutch oven, heat the oil. Add the garlic and stir. Add the egg and cook until softly scrabbled. Add the tofu (or chicken), cook until lightly fried about 3 minutes.
Add the broth, then add the noodles, soy, sriracha, fish sauce, and peanuts. Cook until noodles have softened, about 5 minutes.
Serve topped with peanuts and red chili flakes.