Pad Thai noodles for dinner

Ingredients:

• 220 g linguine pasta, broken in half
• 1/4 cup boiling water
• 1/4 cup brown sugar
• 2 limes, juice one and cut one into wedges for serving
• 1/4 cup fish sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp Sriracha hot sauce
• 1.5 cups shredded holiday turkey scraps
• 2 tablespoons of vegetable oil
• Half an onion, thinly sliced
• 3 cloves garlic, crushed
• 3 eggs, lightly beaten
• 1 large carrot, grated
• 0.5 cup chopped peanuts
• 0.5 cup chopped fresh cilantro
• 2 cups bean sprouts
• 3 green onions, cut into 2cm pieces.

Preparation:

1. Sauce:
   
   In a bowl, pour boiling water over the brown sugar and stir until completely dissolved. Add the lime juice, fish sauce, rice vinegar, and Sriracha sauce and stir. Place the shredded turkey in the pad thai sauce and let it sit while you prepare the rest of the dish.
   
   Noodles:
   
   Cook the linguine for one minute less than the package directions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over high heat until very hot, almost smoking. Add the onion and sauté for 1 minute. Add the garlic and stir. Then add the eggs and sauté, stirring, for 30 seconds.
3. Add the linguine and turkey with the sauce and cook, stirring, for a few minutes. Remove from heat and stir in the grated carrots, peanuts, cilantro, bean sprouts, and green onions. Serve with lime wedges.