-
1
In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside.
-
2
In a wok or deep skillet, heat oil to 350F (180C).
-
3
Drop approximately an ounce of rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds.
-
4
Turn them over once and fry until crisp, about 15 seconds in all.
-
5
Transfer finished noodles to a pan lined with paper towels and continue frying the batter in small batches.
-
6
Keep noodles warm in a low oven.
-
7
Dip a hand in the beaten egg and, holding your hand approximately 8 inches above the hot oil, drizzle egg over the surface in a random pattern.
-
8
Continue with about half the egg mixture, forming a lacy network of egg.
-
9
Fry until golden brown on underside, turn over once, and brown other side.
-
10
Transfer to a plate and drain on paper towels.
-
11
Repeat with remaining egg.
-
12
Heat a second wok over medium high heat and add approximately 2 tablespoons oil from the first wok.
-
13
Add onion, garlic, and chile and cook until they are fragrant.
-
14
Add meats or shrimp and stir-fry just until done.
-
15
Stir sugar mixture and add to wok.
-
16
Bring to a boil and cook until slightly thickened.
-
17
Reduce heat to low and add about a quarter of the fried noodles and eggs.
-
18
Stir together and toss to break up noodle clumps and coat with sauce.
-
19
Continue adding noodles and eggs in batches until all are coated with sauce.
-
20
Transfer to serving platter and garnish with sliced green onion.
