Pad Thai With The Quickness

• 7 ounces thai noodles
• 1 tablespoon extra-virgin olive oil
• 2 eggs
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1/2 tablespoon Sriracha more to taste...
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 cup bean sprouts fresh
• 1 cup cilantro
• 2 scallions thinly sliced
• 2 cloves garlic minced
• 1/4 cup peanuts crushed

1. Bring a large pot of salted water to a boil. Remove from heat, add rice noodles, let sit ~10 mins or until tender, but still firm. Drain&brines under cool water.
2. Heat olive oil in a medium skillet over medium. Crack eggs and scramble until set, 2 mins. Remove from pan and set aside.
3. In a small bowl, combine soy sauce, fish sauce, Sriracha, lime juice, canola oil, and brown sugar. Whisk until emulsified.
4. Back in large skillet, combine the noodles, Thai dressing, bean sprouts, eggs, cilantro, and scallions. Toss until combined.
5. Serve garnish with peanuts and fresh cut lime
6. May add chicken, shrimp or both.

thai noodles, extravirgin olive oil, eggs, soy sauce, fish sauce, lime juice, canola oil, brown sugar, bean sprouts, cilantro, scallions, garlic, peanuts

Taken from www.yummly.com/recipe/Pad-Thai-With-the-Quickness-969098 (may not work)