Pad Thai

• 13 cups Asian Chili Sauce
• 1/4 cups Brown Sugar
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Water
• 1 teaspoon Soy Sauce
• 1 Tablespoon Lime Juice, Plus More To Serve
• 2 pounds Wide Rice Noodles
• 1 whole Egg
• 2 whole Egg Whites
• 1 Tablespoon Vegetable Oil
• 2 cloves Garlic, Minced
• 1/2 cups Cilantro, Chopped
• 2 cups Bean Sprouts
• 13 cups Chopped Peanuts, For Garnish

1. 1.
2. Combine the chili sauce, brown sugar, fish sauce, water, soy sauce, and 1 tablespoon lime juice into a thick sauce.
3. 2.
4. In the meantime, bring a pot of water to a boil, and then turn off the heat.
5. Add noodles to the pot to soak.
6. 3.
7. Whisk egg and egg whites in a bowl and set aside.
8. 4.
9. When noodles are tender (10 minutes), drain and set aside.
10. 5.
11. Heat oil in a pan and add garlic to saute.
12. 6.
13. Add eggs to the pan and scramble.
14. 7.
15. Add noodles to the eggs and toss with the prepared sauce.
16. 8.
17. Toss in cilantro and bean sprouts.
18. 9.
19. Top with peanuts and lime juice.

asian chili sauce, brown sugar, fish sauce, water, soy sauce, lime juice, noodles, egg, egg whites, vegetable oil, garlic, cilantro, sprouts, peanuts

Taken from tastykitchen.com/recipes/main-courses/pad-thai-4/ (may not work)