Ingredients
6 ounces uncooked thick rice noodles2 tablespoons brown sugar3 tablespoons reduced-sodium soy sauce4 teaspoons rice vinegar2 teaspoons lime juice2 teaspoons olive oil3 medium carrots, shredded1 medium sweet red pepper, cut into thin strips4 green onions, chopped3 garlic cloves, minced4 large eggs, lightly beaten2 cups bean sprouts1/3 cup chopped fresh cilantroChopped peanuts, optionalLime wedges
Preparation
Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
