Pad Thai

• 1 (16-ounce) package rice noodles
• 2 tablespoons canola oil, divided
• 2 large eggs, beaten
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chile sauce
• 1 tablespoon lime juice
• 1 tablespoon chopped garlic
• 1/2 cup chicken broth
• 1 carrot, grated
• 4 scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup)
• 2 cups bean sprouts
• 1/4 cup peanuts, coarsely chopped, for garnish
• 1/4 cup fresh cilantro, roughly chopped, for garnish

1. Bring a large pot of water to a boil and turn off the heat.
2. Add the rice noodles and let them soften, about 2 to 3 minutes.
3. Drain.
4. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.)
5. In a wok or a large skillet over high heat, add 1 tablespoon oil.
6. When it is hot, add the eggs and cook until they are firm.
7. Remove them from the pan and let them cool a bit.
8. Roughly chop them and set aside.
9. In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth.
10. Set side.
11. Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute.
12. Add the reserved eggs and sauce, stirring to coat everything completely.
13. Cook for another minute.
14. Serve garnished with peanuts and cilantro.

rice noodles, canola oil, eggs, brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, chicken broth, carrot, scallions, bean sprouts, peanuts, fresh cilantro

Taken from www.foodnetwork.com/recipes/sandra-lee/pad-thai-recipe.html (may not work)