Thai Style Noodle Salad

This is an interesting recipe that I came across on Instagram on a site called Alexandra Cooks.  It's a fusion of Thai-style noodles (vaguely reminiscent of pad thai) and a salad. The original dish was from a restaurant in Philadelphia, which was then adapted by a cookbook, which was in turn adapted by that site above, and now adapted by me. It's very easy to make, but make sure everything is prepared and arrange everything else in small bowls near your cooktop. Once you're ready to cook, it all comes together in only a minutes. 

Ingredients

• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 3 tablespoons unseasoned rice vinegar
• 1 head romaine
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 4-6 green onions, white and light green parts, sliced very thin
• 1/2 pound fresh mung bean sprouts
• 1 cup roasted cashew or peanuts, roughly chopped
• 8 oz dried wide rice noodles
• 2 tablespoons neutral oil

Instructions

1. Place a large pot of water on to boil. 
2. Make the sauce: Combine the soy sauce, fish sauce, brown sugar, rice vinegar, and 3 tablespoons water in a small bowl. Set aside. 
3. Prep the remaining ingredients. Slice the Romaine into 1/2-inch pieces, and transfer to a large bowl.
4. Boil the dried rice noodles according to the package. When done, drain but do not rinse. 
5. Heat a skillet or wok over high heat. Add the oil until nearly smoking and add the green onions. Once softened add the pepper flakes
6. Immediately afterward add the noodles and use tongs to quickly coat the noodles in the oil. Add the sauce, and use tongs again to coat them in the sauce. 
7. Push all the noodles to one side of the pan/woke and add the eggs to the other side. Scrambled until they're fully cooked through.
8. Add the bean sprouts and nuts, and toss to combine. Cook for about a minute total.
9. Pour everything over the romaine. Toss gently to combine and serve immediately.

Serves 1-2.