Vegetable Pad Thai

This recipe was pretty tasty. Make extra sauce, the noodle soak it up.
8 ounces dried, wide, and flat rice noodles ( i used 1 lb. spaghetti)


2 tablespoons dark-brown sugar ( I used 4T)

2 tablespoons fresh lime juice, plus wedges for serving (  used 4 T )

3 tablespoons soy sauce ( I used 6T)

2 teaspoons vegetable oil ( I used 4 tsp. sesame oil)

3 scallions, white and green parts separated and thinly sliced

1 garlic clove, minced

2 large eggs (optional), lightly beaten (  Iused 4 )

1/2 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts ( I used cashews)

Directions

Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.