Pad Thai

When we lived in Provo, we used to LOVE this little Thai restaurant called Thai Ruby. They made the best Pad Thai ever. This is the closest I have come to recreating it!

1/2 lb dried rice noodles (or linguine noodles if you can't find rice noodles, but rice noodles are the best. You don't want the super skinny 'glass' rice noodles, you want the ones that are about the same size as linguine)
1 Tablespoon vegetable oil
2 eggs, beaten
1 Tablespoon peanut oil (or extra light virgin or canola, if you don't have peanut oil)
1/8 – ¼ cup creamy peanut butter (depending on how much of a peanut-y taste you like...i use 1/8)
2 Tablespoons water
2 Tablespoons soy sauce
½ cup milk
¼ cup brown sugar (add a little more if you like it sweeter)
2 Tablespoons lemon juice
1 Tablespoon garlic powder
1 ½ tsp paprika or curry powder (i like curry better)
cayenne pepper to taste
½ lb mung bean sprouts
½ cup shredded carrots
2 Tablespoons chopped green onions
¼ cup chopped, unsalted dry roasted peanuts
1-2 chicken breasts, or 1/2 lb shrimp, (de-tailed and shelled)
lime juice and cilantro to garnish

1. Prepare the rice noodles or linguine noodles per the package directions.
2. Pour ½ Tablespoon of oil into large skillet and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. Sauté cubed chicken or shrimp, set aside.
4. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika or curry powder. Heat until sauce is smooth. Season liberally with cayenne pepper.
5. Drain noodles. Heat remaining 1 ½ tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. (if using rice noodles, the easiest way to keep them from sticking is to sprinkle water on them while you are stir-frying them). Stir in peanut sauce, sprouts, carrots, scallions, chopped peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 4- 5 minutes. You definitely don't want to over cook the veggies. Garnish with limes and cilantro.