Vegetable Pad Thai

Ingredients

• 8 oz flat rice noodles
• 3 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1 cup sliced bell pepper
• 1 cup bean sprouts
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar or lime juice
• 1 tbsp peanut butter
• 1/4 cup chopped roasted peanuts
• 2 green onions, sliced
• Lime wedges, for serving

Instructions

1. 1Soak the rice noodles in warm water according to the package directions until pliable, then drain.
2. 2Heat 1 tablespoon of the oil in a large wok or skillet over medium-high heat, pour in the eggs, and scramble until just set; remove and set aside.
3. 3Add the remaining oil and stir-fry the bell pepper and garlic for 2 to 3 minutes until just tender.
4. 4Whisk together the soy sauce, brown sugar, rice vinegar, and peanut butter, then add to the pan along with the drained noodles.
5. 5Toss everything together for 2 to 3 minutes, until the noodles soften and absorb the sauce; add a splash of water if the noodles seem dry.
6. 6Return the scrambled eggs to the pan, add the bean sprouts, and toss for another minute.
7. 7Top with chopped peanuts and green onions, and serve with lime wedges.

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