Colorful Thai-style Noodles

I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.

Add the grated carrots and ginger stir frying them for one minute.Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.Quickly scramble the eggs.When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.

Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.

Serve immediately for the best taste and texture!