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1
Soak the rice stick noodles in tepid water for about 15 minutes.
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2
Remove them to a cutting board and cut into 4-inch pieces then place in a strainer to let all water drain off, and set aside.
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3
Coat the bottom of an omelette pan with a small amount of oil and pour off excess.
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4
Beat the eggs together and add to pan forming a thin layer, and cook as you would a thin omelette.
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5
Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve.
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6
Heat the oil over medium-high heat in a wok or large skillet and add garlic, onion, and red and green peppers, and cook for 2 minutes.
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7
One at a time, add the ground peanut, fish sauce, soy sauce, sugar and pepper powder, stirring the mixture the entire time.
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8
(Note: chicken, shrimp, or tofu can be added to this dish at the saute stage.)
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9
Add the noodles and be sure to stir!
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10
The noodles tend to burn if not continuously stirred.
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11
Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce or soy sauce (both salty), or sugar (sweet).
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12
(Here is where a matter of preference comes into play.)
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13
To serve, place the noodle mixture on a plate, top with cooked egg and garnish with bean sprouts, peanuts and cilantro.
