Dad's Delicious Pad Thai

Bring a pot of water to a boil. Blanch the bean sprouts in the water for about 30 seconds, then use a slotted spoon to remove and drain them. Once the water is boiling again, add the rice noodles and cook for 3 to 5 minutes until tender but firm. Drain and rinse the noodles under cold water.

In a small bowl, whisk the eggs and add a pinch of salt. In another bowl, combine lime juice, ketchup, brown sugar, and fish sauce to make the sauce.

Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry briefly, then stir in the pepper flakes and carrots. Cook for 1 minute before removing from the pan. Add the beaten eggs to the wok and scramble gently. Once the eggs have set, add the cooked carrots, sauce, bean sprouts, noodles, peanuts, and green onions. Toss everything together to combine.