Pretty Fly For a Pad Thai! Recipe for Veggie Pad Thai

We made a pretty great veggie Pad Thai last night.  I was a little intimidated as I'm not very experienced with Thai cooking, but this recipe was an absolute delight!  The sauce was light, a little sweet, and tangy.  And the crisp veggies paired nicely with the soft peanuts.  We have a favorite take-out place that serves a Pad Thai that is perfection- while this dish wasn't the exact same, it definitely gives it a run for the money! It'll be hard to order take-out knowing I can make this for less $, in my own kitchen (and know everything that went into my food, and where it came from).  

It goes like this:

•  1 10 oz. package rice noodles (I used Udon noodles)
• 2 tablespoons brown sugar
• 4 tablespoons fresh lime juice (abut 2 whole limes), plus wedges for serving (1 more lime)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 4 scallions 
• 1 cup fresh asparagus
• 1 cup mukimame beans,thawed (soy beans that have already been shelled)
• 1/2 broccoli 
• 1 clove garlic, chopped
• 4 eggs
• 1/2 cup fresh chopped cilantro
• 1/4 cup chopped peanuts 

Prepare noodles as per package directions.  When there is about  5 minutes remaining add the fresh veggies (asparagus and broccoli) to the boiling water; cook and drain.  In the meantime, make the sauce: combine the lime juice, brown sugar, soy sauce and rice vinegar in a bowl; whisk.  Next, heat the oil in a large skillet, and cook the garlic 1-2 minutes.  Add the eggs to the skillet and cook, breaking up small.  When the eggs have cooked, turn off the heat, place them on a plate and set aside for a moment.  Add the noodles and veggies and the sauce to the warm skillet and toss.  Transfer to a large bowl, add the mukimame and eggs, toss.  Serve topped with cilantro, peanuts, scallions, lime wedges, and Sriracha chile sauce- if you like it hot.