Authentic Spicy Pad Thai

Wowza.  This is the most authentic pad thai recipe I've ever made.  It was spicy, slightly sweet, and oh so delicious.  Most of that has to do with the recipe itself, but I'm sure a little bit has to do with the fancy pants wok I was gifted by Ms. Cavazos (thanks again!).  I am going to be making this again next week because 1. it was amazing and 2. I want to try and cook it perfectly next time.  Makes four servings.  Veganize by omitting egg whites.

Ingredients:

• 1/2 Lb. Dried Stick Rice Noodles
• 1/4 Cup Lime Juice
• 2 Tbsp. Low-Sodium Soy Sauce
• 2 Tbsp. Brown Sugar
• 1 - 2 Tbsp. Sriracha
• 2 Tbsp. Peanut Oil
• 3 Cloves Garlic, Minced
• 1 Tbsp. Fresh Ginger, Grated
• 1 Medium Carrot Cut into Thin Strips
• 8 - 10 Scallions Halved and Sliced into 2" Strips
• 2 Egg Whites, Heavily Whisked
• 1 Cup Mung Bean Sprouts
• 2 Tbsp. Chopped Peanuts

Directions:

• Cook noodles according to directions on package and set aside.
• In small bowl, whisk together lime juice, brown sugar, soy sauce, and Sriracha and set aside.
• Heat oil in wok over high heat.
• Add garlic and ginger and cook for 30 seconds.
• Add carrots and scallions and cook for one minute.
• Push mixture to side of wok and add egg whites; scramble.
• Pour lime sauce into wok and toss gently to combine.
• Add noodles to pan and toss to coat.
• Cook for 2 - 3 minutes or until noodles start to curl.
• Add in bean sprouts and toss to combine.
• Cook for one additional minute and remove from heat.
• Serve with 1/2 tbsp. of peanuts on top.
• Optional garnish: lime wedge or chopped cilantro.