Pad Thai

Ingredients

• 2 cups bean sprouts 
• 1 tablespoon brown sugar 
• 2 tablespoons canola oil divided
• 1  carrots grated
• 0.5 cup chicken broth 
• 1 tablespoon chile sauce 
• 2 large eggs beaten
• 1 tablespoon fish sauce 
• 0.3 cup cilantro leaves fresh roughly chopped for garnish
• 1 tablespoon garlic chopped
• 1 tablespoon juice of lime 
• 0.3 cup peanuts coarsely chopped for garnish
• 16 ounce rice noodles 
• 4  scallions sliced for round 2 recipe coconut chicken soup thin (reserve 1 scallion )
• 3 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• whisk
• pot
• wok

Directions

1. Bring a large pot of water to a boil and turn off the heat.
2. Add the rice noodles and let them soften, about 2 to 3 minutes.
3. Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer
4. Rolls.)
5. In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm.
6. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.
7. In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.
8. Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute.
9. Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute.
10. Serve garnished with peanuts and cilantro.