PAD THAI NOODLES

l6 oz. noodles, vermicelli or rice noodles
2 tbsps.s peanut butter
5 tbsps. soy sauce
l tbsps.; brown sugar
2 eggs, scrambled
6 scallions, diced
5 garlic cloves, pressed
peanuts
l/3 cup vinegar
lime wedges
Cook, rinse and refrigerate noodles ahead of time. In a bowl mix the peanut butter, soy and sugar. In the wok sautee scallions and garlic. You can add bean sprouts at this point too. After a few minutes add the noodles and stir fry for about 5 mins. Then add the stuff in the bowl and the vinegar. Cook this for a couple more mins. Last add the eggs and peanuts and heat until hot. Serve with lime wedges on the side.
Serves 4 Prodigy