VEGETARIAN PAD THAI

1 lime

2 Tbsp canola oil

3 Tbsp soy sauce

1 Tbsp chili sauce

1 Tbsp brown sugar

1 Tbsp water

¼-inch flat rice noodles

3 cloves garlic, chopped

2 eggs, beaten

2 carrots, peeled and shredded

8 scallions, white and green parts separated and chopped

2 cups bean sprouts

1 red bell pepper, slivered

2 Tbsp roasted salted peanuts, chopped

Cook the noodles as directed on the package and drain.

In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.

In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper.

Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.

Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.

Mix in bean sprouts and green scallions.

Plate the dish, and sprinkle on the crushed peanuts.

Season with salt and pepper. Bon appétit!

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