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1
Cover the rice sticks with the hot tap water in a large bowl; soak until the noodles are barely tender, about 20 minutes.
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2
Drain the noodles and keep them close to the stove.
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3
In a measuring cup or small mixing bowl, whisk together the ingredients for the sauce and keep it near the stove.
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4
Make the omelet.
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5
In a small bowl, beat the eggs with the salt.
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6
Preheat a large saute pan over medium-high heat.
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7
Put the oil in the pan and swirl the pan to coat it with the oil.
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8
Saute the garlic and ginger until fragrant, about 1 minute, then pour in the eggs.
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9
When the eggs begin to set, stir gently with a heatproof silicone or wooden spatula until they are cooked through, about 2 minutes.
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10
Add the drained noodles to the eggs and toss with a heatproof silicone or wooden spatula until the noodles and eggs are evenly distributed.
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11
Pour the sauce mixture over the noodles and eggs, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.
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12
Add the bean sprouts, half the peanuts, and half the green onions.
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13
Continue to cook, tossing constantly, until the sprouts are heated through and the noodles are tender, about 3 minutes.
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14
Transfer to a serving platter, and sprinkle with the remaining peanuts and green onions and the cilantro.
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15
Serve hot, passing the lime wedges separately.
