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1
Bring a pot of water to a boil and heat a large skillet to medium-high heat with the olive oil.
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2
Combine the fish sauce, soy sauce, sugar, vinegar, chili sauce, and juice of half the lime in a small dish.
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3
Set aside.
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4
Cut the second half of the lime into wedges for serving.
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5
When the water for the noodles boils, turn the heat off and add the noodles.
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6
Let them sit for 5-7 minutes, according to package directions, until the noodles are soft but still al dente (theyll cook more in the skillet), then drain and rinse with water.
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7
When the oil shimmers, add the eggs to the skillet.
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8
Scramble for 4 minutes, breaking them up with a spoon as you go, until the eggs are cooked through and slightly browned.
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9
Remove from the skillet until ready to use.
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10
Add the garlic to the skillet and saute for 2 minutes until fragrant, then add all of the sauce, the noodles, the egg, and half the bean sprouts and peanuts.
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11
Toss together and taste: add more chili sauce or fish sauce if youd like.
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12
Serve topped with the remaining peanuts and bean sprouts, and garnish with green onion, cilantro, and lime wedges.
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13
Enjoy!
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14
Note: Rice noodles break up a lot if you dont eat them right away.
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15
So make this right before you eat it!
