Ingredients:
• 4 cups water
• 1 package (6 to 8 oz) linguine-style stir-fry noodles (or thin or thick rice stick noodles)
• 1/3 cup fresh lime juice
• 1/3 cup water
• 3 tablespoons packed brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3/4 teaspoon ground red pepper (cayenne)
• 3 tablespoons vegetable oil
• 3 cloves garlic, finely chopped
• 1 medium shallot, finely chopped
• 2 eggs, beaten
• 12 oz frozen cooked peeled deveined medium shrimp, thawed or 2 cups chopped cooked chicken
• 1/4 cup finely chopped dry-roasted peanuts
• 3 cups fresh bean sprouts
• 4 medium green onions, thinly sliced (1/4 cup)
• 1/4 cup firmly packed cilantro leaves

1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to veover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.

2. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.

3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs, Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.

4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.