Vegetarian Pad Thai

• 1/2 pound dried pad Thai rice noodles (banh pho)
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoons tamarind paste (see Note)
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 2 garlic cloves, thinly sliced
• 2 small shallots, thinly sliced
• 2 cups julienned carrots (from about 3/4 pound carrots)
• 4 scallions, cut into 1-inch pieces
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup ground roasted peanuts
• 1 lime, cut into 8 wedges, for serving

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 any excess water.
4. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
5. In a large nonstick wok or skillet, heat the oil until shimmering.
6. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
7. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
8. Scrape the noodles to one side of the pan and add the eggs.
9. Cook, stirring occasionally, until nearly set, about 1 minute.
10. Toss everything together.
11. Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
12. Transfer the pad Thai to a platter.
13. Garnish with the bean sprouts and peanuts and serve with the lime wedges.

rice noodles, soy sauce, light brown sugar, tamarind paste, chilegarlic, vegetable oil, garlic, shallots, carrots, scallions, eggs, bean sprouts, ground roasted peanuts, lime

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