Vegetable Pad Thai

• 3 Tablespoons Soy Sauce
• 2 Tablespoons Light Brown Sugar
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Sriracha Hot Chili Sauce
• 1 Tablespoon Rice Vinegar
• 2 teaspoons Vegetable Oil
• 1 clove Garlic, Minced
• 2 Large Eggs, Beaten
• 8 ounces, weight Wide Rice Noodles Or Banh Pho, Cooked Per Package Instructions
• 1/2 cups Scallions, Sliced
• 8 ounces, weight Fresh Bean Sprouts
• 13 cups Roasted Peanuts, Roughly Chopped
• 1/4 cups Fresh Cilantro, Chopped
• Lime Wedges For Serving

1. In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.
2. Heat vegetable oil in a large skillet over medium heat.
3. Add minced garlic until fragrant, about 30 seconds, and pour in eggs.
4. Cook and scramble eggs until set.
5. Reduce heat to low and add in noodles.
6. Pour prepared sauce over noodles and toss with noodles and eggs until coated.
7. Add in scallions and toss again.
8. Remove from heat.
9. Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.

soy sauce, light brown sugar, lime juice, chili sauce, rice vinegar, vegetable oil, clove garlic, eggs, rice noodles, scallions, sprouts, peanuts, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/vegetable-pad-thai-2/ (may not work)