• 
• 1 pkg rice noodles
• 3 TBL brown sugar
• 2 TBL Sriracha
• 2 TBL tamari soy sauce
• 1 lime
• 3 TBL  salted peanuts
• ¼ oz fresh cilantro
• garlic
• 3 oz scallions
• 4 med carrots
• 2 large egg
• neutral oil
• salt

1. Prep ingredients

Coarsely grate carrots on the large holes of a box grater. Trim scallions, then thinly slice, keeping dark greens separate. Finely chop 2 teaspoons garlic. Coarsely chop cilantro leaves and stems. Coarsely chop peanuts.

2. Prep tamari sauce

Squeeze juice from half of the lime (about 1½ tablespoons) into a small bowl. Cut remaining lime half into wedges. Into same bowl, whisk in tamari, Sriracha, ¼ cup warm tap water, and brown sugar until combined.

3. Cook noodles

Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring occasionally to prevent sticking, until al dente, 6–8 minutes. Drain noodles, then rinse under cold water and toss with 1 teaspoon oil.

4. Scramble eggs

In a second small bowl, beat 2 large eggs with a pinch of salt. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Transfer eggs to a cutting board and chop into small pieces, if desired. Wipe out skillet.

5. Stir-fry noodles

Heat 2 tablespoons oil in same skillet over medium-high. Add carrots, scallion whites and light greens, and chopped garlic; cook, stirring, until fragrant, about 1 minute. Season to taste with salt. Add noodles and tamari sauce to skillet. Cook, tossing, until liquid is nearly evaporated and noodles are coated in sauce, 5–7 minutes.

6. Finish & serve

Add eggs to skillet with noodles, then increase heat to high and continue to cook until noodles are slightly browned in spots, about 2 minutes. Remove from heat and fold in chopped cilantro. Serve vegetarian pad Thai sprinkled with peanuts and remaining scallions. Serve any lime wedges on the side for squeezing. Enjoy!