Vegetarian Pad Thai

I honestly don't eat enough Thai food, maybe its because there are not very many good restaurants in our area.  But when I can I devour my entire plate. 

When I came across this recipe it seemed so simple and easy.  

This is actually my second time attempting to make this recipe.  I'm still learning on how to cook these noodles.  The soaking process is a little more complicating then you would think.  They either didn't work or they went mushy.  So don't give up if your noodles don't work the first time.

I also made the mistake of getting my noodles at the Asian market, who knew the directions wouldn't be in English.  So it helps to get them at a local grocery store :)

Vegetarian Pad Thai

8 ounces flat rice noodles (Pad Thai noodles)
1/4 cup brown sugar
2 Tbsp soy sauce
1 Tbsp Sriracha or chili sauce
2 Tbsp water
1 Tbsp olive oil
1 tsp chopped serrano pepper
2 large eggs
1 garlic glove, minced
2 cups bean sprouts
1/4 cup green onion, chopped

Cook noodles according to package directions. In a bowl combine brown sugar, soy sauce, Sriracha, water and ginger mix together and set aside.  In a frying pan heat the oil and add the eggs and serrano pepper, cook until scrambled.  Add the noodles and sauce mixture, cook for 2 minutes.  Stir in bean sprouts and green onions and cook until thoroughly heated.

My Notes:
I thought this recipe was a little to sweet, next time I will lower the amount of brown sugar.  I might even add some chicken or tofu for some added flavor.