There was a lonely, expired (just a week, hee) packet of egg noodles in the fridge, so I decided to use it up. Inspired by the typical pad thai served at Thai restaurants, I rummaged through the pantry to see if I could come up with a sauce that is close enough. Well, it was close enough. 🙂
Mix 2 heaping tablespoon of peanut butter (I only had crunchy on hand, but of course creamy works great, too) with half a cup of low-sodium soy sauce, a teaspoon of sugar, a tablespoon of rice vinegar and a red chili flakes.
When the noodles (you can basically use any type of noodles if you are not aiming for authenticity, in which case, you would want to use rice stick noodles) is cooked, mix in the sauce to coat the noodles.
I also added some fried tofu for protein and other crunchy veggies (ex: bean sprouts, celery) for texture. Garnish with some green scallions or cilantro. The sky is the limited. Experiment!