In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3-5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain well. Meanwhile, in a small bowl, mix together the sauce ingredients (lime juice through fish/soy sauce).
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in the wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts and toss to distribute evenly. Stir in the peanuts and scallions and serve at once.
296 calories, 15 g fat
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