Vegetable Pad Thai

• 1/2 lb. flat rice stick noodles
• 13 c. Thai sweet chili sauce
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. fish sauce
• 2 limes
• 1 lime
• 2 tbsp. canola oil
• 2 tsp. minced garlic
• 2 tsp. grated fresh ginger
• 3/4 lb. mustard greens
• 1 large red bell pepper
• 2 c. shredded carrots
• 6 scallions
• 3 large eggs
• bean sprouts
• 2 c. fresh cilantro leaves
• Chopped dry roasted peanuts

1. Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat.
2. Let stand 4 minutes, stirring once or twice, until softened.
3. Drain; rinse with cold water.
4. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
5. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat.
6. Add garlic and ginger; saute 30 seconds or until fragrant.
7. Add greens and cover with lid for 2 minutes or until wilted.
8. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender.
9. Remove vegetables to a bowl.
10. Return skillet to heat.
11. Add remaining oil.
12. When hot, add eggs and scramble just until set.
13. Add to bowl with vegetables.
14. Return skillet to heat and add chili-sauce mixture and bring to a boil.
15. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat.
16. Return vegetables and eggs to skillet.
17. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender.
18. Stir in bean sprouts, if desired.
19. Transfer to a serving bowl with cilantro and toss.
20. Top with peanuts, if desired.
21. Serve with lime wedges.

noodles, sweet chili sauce, lowsodium, fish sauce, limes, lime, canola oil, garlic, ginger, mustard greens, red bell pepper, carrots, scallions, eggs, bean sprouts, fresh cilantro, peanuts

Taken from www.delish.com/recipefinder/vegetable-pad-thai-recipe-rbk0110 (may not work)