Vegetable Pad Thai

Directions

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