Vegetarian Pad Thai

• 6 ounces uncooked thick rice noodles
• 2 tablespoons packed brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 4 teaspoons rice vinegar
• 2 teaspoons lime juice
• 2 teaspoons olive oil
• 3 medium carrots, shredded
• 1 medium sweet red pepper, cut into thin strips
• 4 green onions, chopped
• 3 garlic cloves, minced
• 4 large eggs, lightly beaten
• 2 cups bean sprouts
• 1/3 cup chopped fresh cilantro
• Chopped peanuts, optional
• Lime wedges

1. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
2. In a
3. , heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
4. Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

rice noodles, brown sugar, soy sauce, rice vinegar, lime juice, olive oil, carrots, sweet red pepper, green onions, garlic, eggs, bean sprouts, fresh cilantro, peanuts, wedges

Taken from www.tasteofhome.com/recipes/vegetarian-pad-thai/ (may not work)