Vegetable Pad Thai

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Step 1

Place rice noodles in a large heatproof bowl, cover with boiling water, and allow to soak for 10 minutes, or according to the package instructions, until tender. Drain and toss with 1 tablespoon of the sesame oil

Step 2

Meanwhile, heat the remaining sesame oil in a large skillet, pour in the eggs in a thin layer, and cook over medium heat for 1-2 minutes until golden and set. Remove, shred, and add to noodles

Step 3

Heat the vegetable oil in the pan and stir-fry the bean sprouts and scallions over high heat for 2-3 minutes until softened, then add the red pepper flakes and stir well. Mix the fish sauce with the sugar and toss into the noodle mixture, then add to the pan with the peanuts and cook, tossing for 2-4 minutes until hot

Step 4

Serve with cilantro and lime wedges