Easy and Delicious Home Made Pad Thai

Recipe:
VEGGIE PAD THAI RECIPE 2-3 people
T=tablespoon t=teaspoon C=cup g=gram tt=to taste

SAUCE:
3T Fish Sauce
1T Soy Sauce
5T Light Brown Sugar
1T Rice Vinegar
2T Tamarind Paste
1T Sriracha or Sambal
2T Creamy Peanut Butter

VEGGIES:
2 Bell Peppers
2 Large Shallots
7 Cloves Garlic

3 Eggs
½ package of Rice sticks or Pad Thai noodles

GARNISHES:
¼ C Cilantro
¼ C Green Onion
¼ C Crushed Peanuts
2T Toasted Sesame Seeds
Lime Wedges

METHOD
1. Julienne peppers and onions and slice garlic.
2. Add all sauce ingredients to a small pan and set aside.
3. Whisk eggs and set aside.
4. Fill a pot with 2 quarts of water and 1t salt and set up a strain/rinse station.
5. Heat 3T of vegetable oil in a wok or skillet and add veggies withholding the garlic.
6. Once veggies are softened add garlic and toast briefly.
7. When all is cooked push veggies to one side and add eggs and scramble, once cooked mix together and set aside.
8. Bring 2 quarts of water with 1t salt to a boil and add Rice Sticks. Using tongs gently move noodles around to keep them from sticking and to ensure they cook evenly.
9. While the noodles are cooking heat up sauce to incorporate ingredients at a low temperature. Do Not Boil but keep warm.
10. Once noodles are cooked with a slight al dente finish strain and rinse with cold water to ensure the cooking process has been stopped.
11. Heat up the skillet or wok with the veggies and eggs in it and add noodles on top, then pour the warmed sauce over the noodles. Toss or stir to coat noodles with sauce and heat up to reduce sauce and glaze onto noodles.
12. Once glazed, remove from heat and plate and garnish in the following order: 1 lime wedge squeezed per plate, followed by cilantro, green onion, peanut and sesame seeds. Finish plating by adding 2 lime wedges on top and enjoy!