Ingredients

• 0.75 pounds bean sprouts
• 6 ounces pad thai rice noodles
• 4 eggs
• 1 pinch salt
• 3 tablespoons lime juice
• 3 tablespoons ketchup
• 1 tablespoon brown sugar
• 0.25 cups fish sauce
• 3 tablespoons peanut oil
• 1 tablespoon minced garlic
• 1.5 teaspoons red pepper flakes
• 2 cups grated carrots
• 0.67 cups chopped peanuts
• 1 cup green onions cut into 1-inch pieces

Instructions

1. 1 Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
2. 2 Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
3. 3 Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.

Nutrition per serving