Soak noodles according to package instructions. Drain.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts
If you have any leftovers (which are rare in our house!) you can heat them up in the microwave or in a small skillet to warm the noodles. But Pad Thai is best the first day as the sauce tends to get soaked up in the fridge somehow. Just squeeze a little extra lime juice over it and you’ll be good to go!