This pad thai recipe is quick and easy and tastes great! Right after the meal you’ll already be looking forward to eating the leftovers the next day.

8-12 oz. flat noodles (we used egg fettuccini)
2/3. c. chunky peanut butter
1.5 tbsp. ketchup
1/3. c. soy sauce
2 tbsp. sugar
2 scallions
1/3 c. chopped bell peppers
1 c. bean sprouts
1 c. chopped broccoli
3 cloves of garlic
3 eggs
3 tbsp. olive oil
1 block of extra-firm tofu (diced into cubes)
1 lime

Cook the noodles according to the package in a large pot. In the meantime, make an omelette out of the 3 eggs and put aside. In a large frying pan, saute the peppers, garlic, broccoli, scallions, tofu, and half of the bean sprouts in oil and allow to cook until tender. Once the noodles are done, drain them and return to the pot. Add in the peanut butter, ketchup, soy sauce, and sugar. Stir until combined and season with more peanut butter and/or soy sauce to taste. Chop the omelette into bite-sized pieces, and stir them into the noodles along with the vegetable mix and the rest of the bean sprouts. Squirt in a dash of lime juice and serve with a lime wedge.