Pad Thai with Kale

• 1/2 pound pad Thai rice noodles (banh pho)
• 2 tablespoons Asian fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fresh lime juice, plus lime wedges, for serving
• 2 tablespoons sugar
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 2 small shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 cups julienned carrots (from about 3/4 pound carrots)
• One 12-ounce bunch of kale, thick stems discarded and leaves thinly sliced
• 4 scallions, cut into 1-inch pieces
• 1/4 cup cilantro leaves, plus more for garnish
• 2 large eggs, lightly beaten
• 1/4 cup ground roasted peanuts

1. Put the noodles in a large bowl and cover with very hot water.
2. Let soak until just pliable, about 15 minutes (or according to package directions).
3. Drain the noodles in a colander, shaking off excess water.
4. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
5. In a large nonstick wok or skillet, heat the oil until shimmering.
6. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
7. Add the kale and stir-fry until wilted, about 2 minutes.
8. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
9. Scrape the noodles to one side of the pan and add the eggs.
10. Cook, stirring occasionally, until nearly set, about 1 minute.
11. Toss everything together.
12. Add the sauce and the 1/4 cup cilantro and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
13. Transfer the pad Thai to a platter.
14. Garnish with the peanuts and more cilantro and serve with lime wedges.

rice noodles, fish sauce, oyster sauce, lime juice, sugar, chilegarlic, vegetable oil, shallots, garlic, carrots, kale, scallions, cilantro, eggs, ground roasted peanuts

Taken from www.foodandwine.com/recipes/pad-thai-with-kale (may not work)