Vegetarian Pad Thai

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

6 ounces uncooked thick rice noodles

2 tablespoons packed brown sugar

3 tablespoons reduced-sodium soy sauce

4 teaspoons rice vinegar

2 teaspoons lime juice

2 teaspoons olive oil

3 medium carrots, shredded

1 medium sweet red pepper, cut into thin strips

4 green onions, chopped

3 garlic cloves, minced

4 large eggs, lightly beaten

2 cups bean sprouts

⅓ cup chopped fresh cilantro

Chopped peanuts, optional

Lime wedges

Directions at tasteofhome.com

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