170 g package Thai Kitchen Rice Noodles with Authentic Thai Sauce
4 teaspoons vegetable oil, divided
250 ml carton liquid eggs, well shaken
1 red or green pepper, cut in thin strips
1 clove garlic, minced
2 teaspoons grated fresh ginger
1/4 - 1/2 teaspoon crushed red pepper flakes
2 tablespoons lime juice
1 1/2 cups bean sprouts
3 green onions, sliced
1/3 cup chopped fresh cilantro
1/4 cup peanuts

Preparation Instructions:

Bring 2 cups water to boil. Turn off heat and immerse rice noodles in water for 3 to 5 minutes until soft but still firm. Rinse with cold running water; drain.

In large skillet over medium, heat 2 teaspoons oil, add eggs. Cover and cook 3 to 5 minutes or until set. Using a spatula, roll the egg pinwheel style and slide out onto cutting board. Slice egg into bite size strips.

Heat remaining oil over medium high heat. Saute red pepper, garlic and ginger and red pepper flakes 2 minutes. Stir in sauce mix, noodles and lime juice, heat for 2 to 3 minutes

Add bean sprouts, onion and egg strips; heat through. Sprinkle with cilantro and peanuts. Serves 4.

Per serving: 345 calories; 13.1 g protein; 15.7 g fat; 40.1 g carbohydrates; 2.6 g dietary fibre.