Simplified Pad Thai

8 ounces thick rice stick noodles
¼ cup fresh lime juice
1/3 cup water
3 Tbs soy sauce
1 Tbs unseasoned rice vinegar
3 Tbs brown sugar
1 Tbs vegetable oil
1 tsp. granulated garlic
2 large eggs, beaten lightly
6 Tbs chopped dry roasted peanuts
1 1/2 cups bean sprouts, well rinsed

Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.

While noodles soak, stir lime juice, water, soy sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.
Add remaining oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ tsp. salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.

Stir soaked noodles into eggs. Add soy sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add ¼ cup of peanuts, bean sprouts, . Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).

Transfer noodles to serving platter and sprinkle with remaining peanuts.