Vegetable Pad Thai

• 8 ounces flat, wide rice noodles
• 2 tablespoons dark-brown sugar
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 3 tablespoons soy sauce
• 2 teaspoons vegetable oil, such as safflower
• 3 scallions, trimmed, white and green parts separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, lightly beaten (optional)
• 1/2 cup fresh cilantro leaves, for garnish
• 1/4 cup chopped roasted, salted peanuts, for garnish

1. Soak noodles according to package instructions, then drain.
2. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
3. In a large nonstick skillet, heat oil over medium-high.
4. Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30 seconds.
5. Add eggs, if using, and cook, scraping skillet with a heatproof flexible spatula, until eggs are almost set, about 30 seconds.
6. Transfer egg mixture to a plate.
7. (If not using eggs, leave scallion-white mixture in skillet.)
8. Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
9. Add egg mixture and toss to coat, breaking eggs up gently.
10. Divide noodles among four shallow bowls; garnish with cilantro and peanuts, and serve with lime wedges.
11. (Per Serving)
12. Calories: 315
13. Fat: 7g (0.9g Saturated Fat)
14. Protein: 3.6g
15. Carbohydrates: 60.5g
16. Fiber: 1.4g

noodles, darkbrown sugar, lime juice, soy sauce, vegetable oil, scallions, garlic, eggs, fresh cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/vegetable-pad-thai-387625 (may not work)