PAD thai

Ingredients
4 cups water
1 pkg. (6-8 oz.) linguine-style stir-fry rice noodles (rice stick noodles)
1/3 cup fresh lime juice
1/3 cup water
3 Tablespoons packed brown sugar
6 Tablespoons soy sauce
1 Tablespoon rice vinegar
3/4 tsp. ground red pepper (cayenne)
3 Tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped or 1/4 cup finely chopped onion
2 eggs, beaten
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup firmly packed fresh cilantro leaves

Directions
Heat water to boiling and remove from heat.  Add noodles.  Soak noodles 3 to 5 minutes or until noodles are soft but firm.  Drain and rinse with cold water.
In a small bowl, mix lime juice, 1/3 cup water, brown sugar, soy sauce,  vinegar, red pepper, and 1 T. of the oil.  Set aside.
Heat remaining oil in a skillet or wok.  Add garlic and shallots, cook about 30 seconds, stirring occasionally until they begin to brown.  Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture.  Increase heat to high; cook about 1 min.  tossing constantly with 2 wooden spoons, until sauce begins to thicken.  Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing until noodles are tender.  Place on serving platter.  Sprinkle with cilantro.  If desired, garnish with additional chopped dry-roasted peanuts and green onions.