Pad Thai (fried rice noodles with vegetables)

Ingredients:

• 1 pack (450 g) of rice noodles
• 2 tablespoons canola oil (portions)
• 2 beaten eggs category CO
• 1 tbsp. l. brown sugar
• 3 tablespoons soy sauce
• 1 tbsp fish sauce
• 1 tbsp chili pepper sauce
• 1 tbsp lime juice
• 1 tbsp chopped garlic
• 1/2 cup chicken broth
• 1 grated carrot
• 4 thinly sliced ​​green onions (save 1 green onion for the next Coconut Chicken Soup recipe)
• 2 cups bean sprouts
• 1/4 cup coarsely chopped peanuts for garnish
• 1/4 cup coarsely chopped fresh cilantro for garnish

Preparation:

1. Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and simmer until softened, about 2-3 minutes. Drain. (Reserve 1 cup of the cooked noodles for the "Summer Rolls" recipe.)
2. Place a wok or large frying pan over high heat and add a tablespoon of oil. Once hot, add the eggs and cook until set. Remove from heat and let cool slightly. Chop them coarsely.
3. In a small bowl, combine brown sugar, soy sauce, fish sauce, chili sauce, lime juice, garlic, and broth.
   
   Add the remaining tablespoon of oil to the pan and add the noodles, carrots, green onions, and bean sprouts. Stir-fry briefly for about a minute. Add the fried eggs and sauce, stirring until fully combined. Cook for another minute. Serve garnished with peanuts and cilantro.