Pad Thai

I love Pad Thai but have never been able to capture the sweet, but tangy, even a little spicy flavor that it has served at a restaurant. This recipe, from Vegan Bites was tasty, even tastier as it got cold, but still wasn't quite as good as ordered from say, Ta Ra Rin! I know, that is a lot to compete with. I used whole wheat spaghetti from Garden Time Organics to "healthy" it up a bit.
6 oz whole grain spaghetti
2 Tbsp lime juice
4 tsp sugar (I used sucanat)
4 tsp tamari
4 teaspoons toasted sesame oil (separated)
1 Tbsp water
1/2 tsp crushed red pepper flakes
3/4 cup shredded carrots
3/4 cup mung bean sprouts
1/2 cup thinly sliced green onions
1 Tbsp fresh garlic
1 Tbsp fresh ginger
1/3 cup fresh cilantro
3 Tbsp peanuts
1/2 lime, cut into wedges
Cook the spaghetti, set aside. Mix lime juice, sugar, tamari, 1 tsp toasted sesame oil, water and pepper flakes. Set aside. Heat remaining toasted sesame oil. Add carrots and mung bean sprouts. Cook 2 minutes. Add onions, garlic, and ginger; cook 1 minute. Add spaghetti, sauce, cilantro and cook 1 or 2 minutes. Top with peanuts, serve with lime wedges.