Easy Shrimp Pad Thai with Tofu

Peel and clean the shrimp, then pat them dry. Soak or cook the rice noodles according to the package directions until just tender, then drain and set aside.

Heat the oil in a large pan or wok over medium-high heat. Add the chopped garlic and red onion and stir-fry until fragrant. Add the tofu and shrimp, cook for 1 to 2 minutes, then crack in the eggs and scramble everything together until the shrimp are pink and the eggs are set.

Add the drained noodles and fish sauce, then toss well so the noodles are evenly coated. Stir in the bean sprouts and spring onions and cook briefly until just softened. Taste and adjust the seasoning if needed, then serve with lime wedges, crushed peanuts, and chili powder if desired.