Thai Fried Noodles

• 12 oz (375 g) rice vermicelli
• 3 tbsp (45 mL) canola oil
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) hot pepper flakes
• 1 tbsp (15 mL) granulated sugar
• 3 tbsp (45 mL) Thai fish sauce (nam pla)
• 1 1/2 tbsp (22 mL) ketchup
• 2 eggs, beaten
• 1 cup (250 mL) bean sprouts, divided
• 2 green onions, sliced
• 2 tbsp (25 mL) chopped peanuts
• 2 tbsp (25 mL) chopped fresh cilantro
• 1 lime, sliced

1. Soak vermicelli in hot water for 15 minutes; drain and set aside.
2. In a wok, heat oil over medium-high heat until smoking.
3. Stir-fry garlic and hot pepper flakes for 10 seconds.
4. Add sugar, fish sauce and ketchup; stir-fry until sugar dissolves.
5. Add vermicelli and eggs; stir-fry for 1 minute.
6. Add 3/4 cup (175 mL) of the bean sprouts and stir-fry for 2 minutes.
7. Transfer to a serving platter, sprinkle with the remaining bean sprouts, green onions, peanuts and cilantro, and garnish with lime slices.

rice vermicelli, canola oil, garlic, hot pepper, sugar, fish sauce, ketchup, eggs, bean sprouts, green onions, peanuts, fresh cilantro, lime

Taken from www.cookstr.com/recipes/thai-fried-noodles (may not work)