Eggy Pad Thai

Skip takeout in favor of this easy vegetarian Pad Thai. Your family will love slurping up the broad rice noodles.

Ingredients

• 1/2 454-g pkg rice-stick noodles, about 1/4-in. wide
• 1/4 cup tomato paste
• 3 tbsp lime juice
• 3 tbsp brown sugar
• 2 tbsp fish sauce or low-sodium soy sauce
• 2 tbsp Worcestershire sauce
• 1-2 tsp chili-garlic sauce
• 1 tbsp canola oil
• 1 red pepper, thinly sliced
• 6 eggs, beaten
• 1/2 cup toasted peanuts, coarsely chopped (optional)
• 2 tbsp chopped cilantro

Directions

1.  Fill a large bowl with boiling water. Add noodles. Soak, stirring often to separate noodles, just until tender, 15 to 20 min. Drain, then rinse well under cold water before returning to bowl.
2.  Whisk tomato paste with lime juice, brown sugar, fish sauce, Worcestershire and chili-garlic sauce in a medium bowl until combined.
3.  Heat a large non-stick frying pan over medium-high. Add oil, then pepper. Cook until pepper is tender- crisp, 2 min. Add eggs. Cook, stirring often until eggs are scrambled and cooked, about 1 min.
4.  Add drained noodles to pan. Pour in tomato-lime mixture. Cook, stirring frequently to coat, until hot, 1 to 2 min. Sprinkle with peanuts and cilantro before serving.

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