Drunken Noodles

• 1 gallon water, from tap, as hot as possible
• 1/2 lb. Wide Rice Noodles
• 1/4 cup Vegetable Oil
• 1/2 Large Onion, chopped
• 1 Red Bell Pepper, Sliced
• 2 Cayenne/Thai Chiles, red, chopped
• 1/2 cup Bean Sprouts
• 1/2 cup Mushrooms, sliced
• 1 Bulb Garlic, chopped
• 1 Tbs. Basil, preferably fresh
• 1 tsp. Rice wine vinegar
• Juice from 1-2 limes
• 1/3 cup water
• 1/4 cup Soy Sauce
• 1/2 cup Brown Sugar
• 1 tsp. Salt
• 2 Eggs, Scrambled

1. Soak the rice noodles in the water for 30-35 minutes. Drain.
2. In a bowl, prepare the sauce. Combine the vinegar, lime juice, water, soy sauce, brown sugar, and salt.
3. Heat the oil in a large pan. Add onion, bell pepper, cayenne chiles, bean sprouts, and mushrooms. Stir-fry 1-2 minutes, until vegetables begin to soften. Add garlic and basil, quickly tossing. Add noodles, quickly tossing. Add sauce, stirring, until most of liquid is absorbed, but before any burning occurs. Move to a seperate bowl. Cook the scrambled eggs in the same pan. Once cooked, incorporate the eggs into the noodles. Allow to sit 1-3 minutes, then serve.

gallon water, noodles, vegetable oil, onion, red bell pepper, cayennethai chiles, sprouts, mushrooms, garlic, basil, rice wine vinegar, water, soy sauce, brown sugar, salt, eggs

Taken from www.epicurious.com/recipes/member/views/drunken-noodles-50069902 (may not work)