8 ounces of rice-stick noodles
1/4 cup tomato chile sauce
1/4 cup fresh lime juice
3 tablespoons light brown sugar
3 tablespoons soy sauce
1 tablespoon anchovy paste (I didn't use, my grocery didn't have)
4 tablespoons olive oil
4 garlic cloves
1 pound shrimp or chicken (I choose chicken)
3 cups bean sprouts (I only used 1 cups, I recommend using 3)
1 large egg, beaten
1/3 cup chopped dry-roasted peanuts
pinch of red pepper flakes
1/4 lime wedges
1. Cook noodles as noted on package and place in cold water bath.
2. Whisk together chile sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large skillet, heat 2 tablespoons of olive oil. Add garlic and cook for 30 seconds then cook chicken or shrimp and transfer to plate once cooked.
3. Add last two tablespoons of olive oil to skillet, then add the noodles and chile paste mixture and cook tossing for one minute. Add bean sprouts, scallions, and shrimp/chicken. Pour in egg and toss for an additional two minutes.
4. Garnish and serve.