Pad Thai

Directions

1. 1
   Bring a large pot of water to a boil and turn off the heat.
2. 2
   Add the rice noodles and let them soften, about 2 to 3 minutes.
3. 3
   Drain.
4. 4
   (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.)
5. 5
   In a wok or a large skillet over high heat, add 1 tablespoon oil.
6. 6
   When it is hot, add the eggs and cook until they are firm.
7. 7
   Remove them from the pan and let them cool a bit.
8. 8
   Roughly chop them and set aside.
9. 9
   In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth.
10. 10
    Set side.
11. 11
    Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute.
12. 12
    Add the reserved eggs and sauce, stirring to coat everything completely.
13. 13
    Cook for another minute.
14. 14
    Serve garnished with peanuts and cilantro.