2 quarts water
3/4 pound mung bean sprouts
6 ounces rice noodles (1/4 inch wide)
3 Tablespoons fresh lime juice
3 Tablespoons catsup
1 Tablespoon brown sugar
1/4 cup fish sauce or soy sauce
3 Tablespoons peanut oil or vegetable oil
3-4 garlic cloves, minced or pressed
1 Tablespoon minced fresh chile, or 1 1/2 teaspoons crushed red pepper flakes
2 cups grated carrots
4 large eggs, lightly beaten with a pinch of salt
2/3 cup chopped peanuts
6-8 scallions, chopped (~1 cup)
Bring water to boil.
Blanch bean sprouts by placing them in strainer and dipping into boiling water for 30 seconds.
Add noodles to water and cook for 3 - 5 minutes. Drain noodles and rinse them in cold water.
In small bowl, mix together sauce ingredients.
Heat oil in wok or large skillet. Add garlic and chile, and swirl them in the oil for a moment.
Stir in grated carrots, and stir-fry for 1 minute.
Push carrots to sides to make hollow in center. Pour in the beaten eggs and quickly scramble them.
When eggs have just set, pour in sauce and stir everything together. Add in noodles and sprouts. Stir in peanuts and scallions and serve at once.
Moosewood Cooks at Home, pg 236