4mediumgreen onionsthinly sliced (1⁄4 cup), if desired
1⁄4 cup firmly packed fresh cilantro leavesif desired
Instructions
In 3-quart saucepan, heat 4 cups water to boiling.
Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).
Soak noodles 3 to 5 minutes or until noodles are soft but firm.
Drain noodles; rinse with cold water.
Meanwhile, in small bowl, mix lime juice, 1⁄3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat.
Add garlic and shallot; cook about 30 seconds, stirring constantly, until they begin to brown.
Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture.
Increase heat to high; cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing with wooden spoons, until noodles are tender.
Place on serving platter.
Sprinkle with cilantro.
If desired, garnish with additional chopped dry-roasted peanuts and green onions.
*Thin or thick rice stick noodles can be substituted for the linguine-style stir-fryrice noodles.
Notes & Wine Advice
Fish sauce gives this noodle dish its distinctive Thai flavor. If you like, vegetarian fish sauce can be used instead. Look for it in an Asian food store or order it online.