Kimchi Pad Thai

I was looking for a recipe, to use up some Kimchi that I had, in my fridge.  This was DELICIOUS!   I adjusted the recipe, a bit, to my tastes.  Below, is my version:

14 oz Thai rice noodles

2 Tbsp vegetable oil

1/3 cup packed dark-brown sugar

1/4 cup soy sauce

2 Tbsp rice vinegar

1 Tbsp lime juice

1 red bell pepper, sliced into thin strips and strips halved

1 1/2 cups matchstick carrots

2 cloves garlic

4 green onions, whites minced, greens sliced into 1-inch pieces

3 large eggs

1/2 cup unsalted peanuts, roughly chopped (I omitted, because I have one kid in braces.)

1/3 cup cilantro, chopped (This would be delicious, but I forgot it, at the store.)

1 cup of  Kimchi, sliced smaller

pinch of sesame seeds

Directions

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice.

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While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in noodles, sauce and Kimchi.  Toss everything together and cook 1 minute.