Pad Thai

     This is a great recipe that is easily adapted to your personal taste preferences.  The other thing I love about this recipe is that you can add or take out thing very easily (great for cleaning out the fridge).  Feel free to play with the recipe, if you find something amazing feel free to post it in the comments below.
Ingredients
16 oz package rice noodles
1 T olive oil
4 large eggs
1 T brown sugar
3 T soy sauce
1 T chili sauce
2 T lime juive
2 T minced garlic
1 cup chicken broth
1 carrot grated
1/3 cup scallions cut
2 cups bean sprouts
1 cup chopped cilantro
In a large pot bring water to a boil.  Once water is boiling turn off heat and add noodles, let them cook about 2-3 minutes then drain.  In a large skillet scramble your 4 eggs then set eggs aside.  In a small bowl add together brown sugar, soy sauce, chili sauce, lime juice, minced garlic and chicken broth.  Whisk the ingredients together until mixed well.  In your large skillet on medium heat add oil.  Cook carrots, bean sprouts and scallions for about 1 minute.  Add the eggs and noodle then pour sauce into large skillet coating everything and cooking for an additional minute.  When I serve this I add the chopped cilantro, you can also add chopped peanuts and some scallions to garnish it.  When we cook this we often add whatever leftover protein we have in the fridge.  Tonight we had leftover shredded rabbit in it.

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