This recipe was pretty tasty. Make extra sauce, the noodle soak it up.
8 ounces dried, wide, and flat rice noodles ( i used 1 lb. spaghetti)
2 tablespoons dark-brown sugar ( I used 4T)
2 tablespoons fresh lime juice, plus wedges for serving ( used 4 T )
3 tablespoons soy sauce ( I used 6T)
2 teaspoons vegetable oil ( I used 4 tsp. sesame oil)
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten ( Iused 4 )
1/2 cup fresh cilantro
Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.