Sukhothai Pad Thai

Ingredients

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• 2 (3 ounce) packages soy sauce-flavored ramen noodles with seasoning packets
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• 2 tablespoons vegetable oil, divided
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• 3 large eggs, beaten
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• 2 teaspoons vegetable oil, divided
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• 4 green onions, thinly sliced
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• 1 small carrot, peeled and grated
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• ½ cup green peas
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• ¼ cup red bell pepper, minced
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• 2 tablespoons sesame oil
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• 1 teaspoon sesame oil, or to taste
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• 1 teaspoon soy sauce, or to taste
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Instructions

1. 1
   Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
2. 2
   Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
3. 3
   Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
4. 4
   Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
5. 5
   Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat. Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.