Pad Thai

Instructions

1. Prepare noodles according to package instructions, then drain the noodles well and set them aside.
2. Juice half the limes into a small bowl and cut the rest into wedges for garnish.
3. Chop cilantro and peanuts. Peel green onions, separate white and green parts, and mince. Chop chicken into bite-sized pieces.
4. In the bowl with lime juice, whisk together sugar, fish sauce, and Sriracha.
5. Peel and devein the shrimp but leave tails on. Beat eggs lightly.
6. In a large non-stick skillet, heat avocado oil over medium-high heat. Add white parts of the green onions and garlic and cook for about 30 seconds to release the flavor.
7. Add eggs and cook for about 30 seconds until eggs are still runny but almost set. Transfer egg mixture to a plate and break apart with your cooking spoon into tiny bits.
8. Add the shrimp to the cooking pan and cook until just barely opaque.
9. Add the chicken, noodles, green parts of onions, and sauce to the pan. Cook, tossing constantly, until noodles are incorporated, about 1 minute.
10. Add egg mixture and gently toss to coat.
11. Serve Pad Thai with lime wedges, cilantro, peanuts, bean sprouts, and extra Sriracha sauce.