Vegetable Pad Thai

In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.

Heat vegetable oil in a large skillet over medium heat. Add minced garlic until fragrant, about 30 seconds, and pour in eggs. Cook and scramble eggs until set. Reduce heat to low and add in noodles. Pour prepared sauce over noodles and toss with noodles and eggs until coated. Add in scallions and toss again. Remove from heat.

Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.