2 Servings 30 min Cook
7 Oz Egg Noodles
1 Tbsp Olive Oil
2 Extra large Egg
3 Tbsp Soy Sauce
1 Tbsp Fish Sauce
2 Tbsp Lime Juice
2 Tbsp Canola Oil
2 Tbsp Brown Sugar
1 Cup Mung Beans
4 Cup Fresh Cilantro
3 Medium (4-1/8" long) Scallions
1/2 Cup, halves and whole Peanuts
Bring a large pot of salted water to a boil
Remove from heat and add the noodles.
Let sit roughly 10 minutes, or until soft.
Drain and rinse under cool water
Heat the olive oil in a medium skillet over medium.
Crack the eggs and scramble until set, 2 minutes
Remove from pan and set aside
In a small bowl, combine the soy sauce, fish sauce, lime juice, canola oil, and brown sugar.
Whisk until emulsified
Back in the large skillet, combine the noodles, Thai dressing, bean sprouts, scrambled eggs, cilantro, and scallions.
Toss until combined
Serve garnished with peanuts.