Gluten Free Pad Thai with Rice Noodles

This gluten-free version of Pad Thai is made with rice noodles and packed with delicious flavors.

Ingredients - Serves 4

Cook the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Add the shrimp and tofu to the skillet and cook until the shrimp is pink and cooked through, about 3-4 minutes.
Push the shrimp and tofu to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked.
Add the cooked rice noodles, bean sprouts, and green onions to the skillet. Toss everything together.
In a small bowl, whisk together the lime juice, fish sauce, tamari sauce, and brown sugar. Pour the sauce over the noodles and toss to coat.
Cook for an additional 2-3 minutes until everything is heated through.
Serve the Pad Thai hot, garnished with crushed peanuts and chopped cilantro.