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1
Bring a pot of water to boil and remove from heat.
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2
Soak noodles in the water for 6-10 mins, drain and rinse with cold water.
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3
Place all sauce ingredients in saucepan and bring to gentle boil.
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4
Stir well until dissolved and thickened.
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5
Remove from heat and taste, should be balanced spicy, sweet and sour.
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6
Adjust with sugar if needed.
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7
Beat eggs and quickly scramble in a skillet, set aside.
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8
Add 3 tbsp oil to wok heated over med-high heat, and add garlic and bok choy.
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9
Stir fry 2-3 minutes.
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10
Add another tbsp oil and push ingredients aside to add the drained noodles and 1/3 of the sauce.
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11
Stir fry all together for 1 min using a frying, tossing motion with two utensils (like tossing a salad ).
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12
Add more sauce and continue tossing and frying in the same way for couple more mins until noodles soften and become sticky.
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13
May need to reduce heat to medium if they start to stick and burn.
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14
Taste test as you go to see whether you need to use all the sauce or not.
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15
Add the sprouts and egg and fry another minute.
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16
Noodles are ready when soft but still chewy.
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17
To serve, sprinkle with spring onion, coriander and nuts.
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18
Serve immediately with wedges of lemon or lime and Thai chili sauce on the side.
