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1
In a covered pot, bring the 2 quarts water to a rolling boil.
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2
Blanch the mung bean spouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.
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3
Set aside to drain well.
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4
When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm.
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5
Drain the cooked noodles, rinse them under cool water, and set aside to drain well.
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6
Meanwhile, in a small bowl, mix together the sauce ingredients.
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7
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
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8
Heat the oil in a large skillet or wok.
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9
Add the garlic and red pepper flakes, swirl them in the oil for a moment and stir in the grated carrots.
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10
Stir-fry for 1 minute.
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11
Push the carrots to the sides of the wok to make a hollow in the center.
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12
Pour the beaten eggs into the center and quickly scramble.
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13
When the eggs have just set, pour in the sauce mixture and browned turkey.
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14
After everything is stirred together, add the rice noodles and bean sprouts, toss to distribute evenly.
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15
Stir in the peanuts and scallions.
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16
Serve immediately.
