Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.
1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)
1 teaspoon kosher salt, divided, plus more
1 1/4 cups heavy cream
3/4 cup pure pumpkin purée
3/4 teaspoon freshly ground black pepper, divided, plus more
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.