Pad Thai

8 oz dried, wide, flat rice noodles
2 TBS dark-brown sugar
2 TBS fresh lime juice, plus wedges for serving
3 TBS soy sauce
2 tsp vegetable oil
3 scallions, white and green parts separate and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

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.

Source: Everyday Food Magazine, May 2010