Description Edit


Ingredients Edit

Directions Edit

1. In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes.

2. In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 tablespoon water. Set aside.

3. In wok or large, deep skillet, heat oil over high heat. Add garlic and ginger, and stir-fry 30 seconds. Add carrot and scallions, and stir-fry 1 minute. Add lime-soy mixture and toss gently.

4. Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with peanuts, cilantro and lime wedges if desired.

Other Links Edit

See also Edit

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