20 Minute Pad Thai

Instructions

1. Place noodles in a large bowl and cover with boiling water. Let sit 10 minutes and then drain.
2. In a small bowl, stir together the fish sauce, lime juice, soy sauce, brown sugar, 2 tablespoons peanut oil, ancho chile powder, and sambal oelek.
3. Heat the remaining oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.
4. Return pan to stove and increase heat to high. If needed add a tablespoon more of oil. When the pan is hot add the red bell pepper and stir fry for 3-4 minutes, add the sugar snap peas and garlic stir-fry a few seconds. Add noodles and toss well with ingredients in the pan. Stir-fry 1 minute.
5. Add fish-sauce mixture to the pan, tossing to combine with noodles. Add half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.