Vegetable Pad Thai with Peas Carrots and Mushrooms

Ingredients

• 1/2 pound dried pad Thai rice noodles (banh pho)
• 2 tablespoons Asian fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 2 small shallots, thinly sliced
• 4 ounces mushrooms, such as shiitake and cremini, stems removed and halved
• 2 garlic cloves, thinly sliced
• 2 cups julienned carrots (from about 3/4 pound carrots)
• 4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish
• 1/3 cup frozen sweet peas
• 2 large eggs, beaten
• 1 cup bean sprouts
• 1/4 cup ground roasted peanuts
• 1 lime, cut into 8 wedges, for serving

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