Cook udon noodles according to package directions.

Heat vegetable oil in a wok or large saute pan over medium-high heat.

Add minced garlic to the hot oil and stir-fry until fragrant (about 30 seconds).

In the pan with the garlic, add sweet chili sauce, Thai fish sauce, brown sugar, and water.

Mix the sauce ingredients together well and cook for approximately 2 minutes, or until the sauce thickens slightly.

Pour the beaten eggs into the pan and stir continuously until they are softly set, resembling scrambled eggs.

Introduce the cooked noodles to the pan, tossing them with the sauce and egg mixture.

Continue to cook for 4 minutes on medium heat, ensuring the noodles are well coated and heated through.

Incorporate the snow peas and bean sprouts into the pan.

Cook for an additional 2 minutes, allowing the vegetables to slightly soften.

For those who prefer spicy food, add 1/4 teaspoon of red pepper flakes during the last 2 minutes of cooking.

Squeeze lime juice into the Pad Thai and toss to combine.

Serve immediately.

Garnish each serving with fresh cilantro, lime wedges, and peanuts before serving.