easy pad thai

8 oz. dried, wide and flat rice noodles
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts

soak noodles according to package instructions.  drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet.  cook, tossing constantly, until noodles are soft (about 1 minute).  add egg mixture and toss to coat, breaking eggs up gently. 
serve noodles with lime wedges, topped with cilantro and peanuts.

*i've used whole wheat spaghetti or linguini instead of the rice noodles.  i've also added chicken.

*original recipe from allison rowe