1 pkg. med. rice noodles
Vegetable oil
3 eggs, beaten
2 c. fresh bean sprouts
1 bunch scallions, cut sm.
1 clove garlic, crushed or cut sm.
1/2 tsp. fish sauce (Squid Brand)
1/2-1 c. chopped dry roasted peanuts
Parsley or cilantro
Cooked shrimp (optional)

Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.

Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.

Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.

Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.

Serves 5.