Thai Stir-Fry Spaghetti

• 2 cups sliced chicken or fresh shrimp
• 2 tablespoons garlic, minced
• 2 small onions, sliced
• 1/2 pound spaghetti
• 3 tablespoons vegetable oil
• 6 cherry tomatoes, halved
• 2 eggs
• 1 cup scallions, cut into 1/-inch lengths
• 1 tablespoon sugar
• 2-1/2 tablespoons fish sauce
• 1-1/2 tablespoons rice vinegar
• 1/4 teaspoon ground dried chili peppers
• 4 T ketchup
• black pepper to taste
• 1/2 head of iceberg lettuce

1. Cook spaghetti in boiling water, and strain in colander.
2. Heat oil in a frying pan or wok, and brown the garlic and onions. Add chicken or shrimp, fish sauce, sugar, and chili peppers. Stir well. Add a little more oil, and scramble in the eggs.
3. Add cooked spaghetti, ketchup, tomatoes, vinegar, and scallions, and mix well. Remove from heat and serve over lettuce. Sprinkle with pepper to taste.

chicken, garlic, onions, spaghetti, vegetable oil, cherry tomatoes, eggs, scallions, sugar, fish sauce, rice vinegar, ground dried chili peppers, t, black pepper

Taken from www.epicurious.com/recipes/member/views/thai-stir-fry-spaghetti-51903011 (may not work)