Easy Pad Thai

This is seriously easy and good! Find the rice noodles in the Asian section of the grocery store.

Easy Pad Thai

(adapted from Everyday Food found http://browniesfordinner.com/2010/05/11/easy-pad-thai/ )
Serves 4
8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable (or canola) oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional, but I used them)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

Note: I added 3 chicken breasts to ours to make it a more substantial meal. Marinated the chicken in 1/4 sugar and 1/4 soy sauce then baked, it would probably be great grilled.  With the added chicken it was 4 servings, otherwise I would say it feeds more like 3.