Prep the ingredients
Whisk together all the sauce ingredients in a bowl. Measure out and chop all the stir-fry ingredients and garnishes as directed. Have everything organized in prep bowls or on a plate before starting the cooking process.
Note: Feel free to use a jarred / pre-made Pad Thai sauce – these are readily available at many supermarkets.
Cook the rice noodles
Prepare the rice noodles according to the package directions. Drain and rinse with cool water. Toss with a little oil to keep from sticking together. Cover and set aside.
Stir-fry the vegetables
In a wok or large non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add the garlic, broccoli, and carrots and stir-fry for 3-5 minutes, until the vegetables are slightly softened. Set the cooked vegetables aside on a rimmed baking sheet or in a bowl.
Cook the JUST Egg
Lower heat to medium and add a teaspoon of oil to the skillet. Pour in the JUST Egg and scramble like an egg, stirring occasionally, until all the liquid is cooked through. Remove from the skillet and set aside with the cooked vegetables.
If using JUST Egg Folded, heat according to the directions on the box, then chop into small strips or cubes and set aside with the cooked vegetables.
Stir-fry everything together
Increase the heat to medium-high and add 1 tablespoon of oil. Pour in the prepared sauce and simmer for about a minute. Add the noodles to the pan and stir to coat them evenly with the sauce. If they’re sticking together, add a splash of water. Next, add the cooked vegetables and JUST Egg. Use tongs to gently toss everything together. Finally, add in the cilantro, green onions and mung bean sprouts. Stir-fry together until heated through. Taste for additional soy sauce.
Garnish and serve
Transfer to serving bowls and garnish with chopped peanuts, additional cilantro and wedges of lime. Serve immediately.