Chinese Restaurant Vegetable Pad Thai

No need to get take-out from a Chinese restaurant
with this easy Vegetable Pad Thai recipe.
It is much more healthier than take out too!

Ingredients:
1/2 pound(s) flat rice stick noodles
1/3 cup(s) Thai sweet chili sauce
2 tablespoon(s) low-sodium soy sauce
2 tablespoon(s) fish sauce
2 limes, juiced
1 lime, cut into wedges
2 tablespoon(s) canola oil
2 teaspoon(s) minced garlic
2 teaspoon(s) grated fresh ginger
6 cups baby spinach, washed
1 large red bell pepper, cut into thin strips
2 cup(s) shredded carrots
6 scallions, thinly sliced
3 large eggs, lightly beaten
Bean sprouts, optional
2 cup(s) fresh cilantro leaves
Chopped dry roasted peanuts, for garnish, optional


Directions:
Bring 6 cups of water to a boil in a large saucepan; add noodles,
stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water.
In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add spinach and cover with lid for 2 minutes or until wilted.
Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
Return skillet to heat. Add remaining oil.
When hot, add eggs and scramble just until set.
Add to bowl with vegetables.
Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork,
for 3 minutes or until hot and noodles are tender.
Stir in bean sprouts, if desired.
Transfer to a serving bowl with cilantro and toss.
Top with peanuts, if desired. Serve with lime wedges.