Pad Mee

Sauce: whisk - sweet soy sauce, seasoning sauce, soy sauce, brown sugar, and red chili flakes. Set aside. 2.Noodles: Soften noodles according to the package directions. Drain the noodles and place them a large mixing bowl. With hands mix Sauce and Noodles gently until covered with Sauce. 4.Spread Noodles/Sauce on sheet pan, break up large clumps, MARINADE 20 TO 30 MINUTES Eggs: 1 tbs oil to nonstick skillet on medium heat. Once oil is shimmering, add beaten egg and swirl it around the skillet until evenly coated to create a thin sheet. Cook 1 MINUTE until egg sheet is dry then flip with spatula and cook other side of egg for 30 SECONDS TO 1 MINUTE. Place egg on cutting board to cool, then cut egg into bite sized pieces. Set aside. Veggies: Same skillet - 1 tbs of oil if needed and add broccoli carrots, 1 cup of the bean sprouts, and 2/3 of scallions. COOK 3 TO 5 MINUTES until golden brown. Remove from pan and set aside. Noodles: Same skillet - 2 tbs of oil, add noodles and COOK 3 TO 5 MINUTES, stirring occasionally. If noodles clump, stir 1 to 2 tbs water to loosen. If bottom of noodles stick and become a bit crunch, just fold them back into the noodles. 8 Stir in the egg and cooked veggies, COOK 2 more MINUTES Turn off heat and add remaining 1/2 cup bean sprouts and 1/3 scallions. Let sit for 3 MINUTES. Garnish with any of the garnish ideas.