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1
Cook the Thai noodles according to package directions. Once cooked, drain and rinse under cool water.
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2
Heat the olive oil in a medium skillet over medium heat. Crack the eggs and scramble until set, about 2 minutes. Remove from pan and set aside.
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3
To make the dressing, in a small bowl combine the soy sauce, fish sauce, sambal oelek, lime juice, canola oil, and brown sugar. Whisk until emulsified.
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4
In a large skillet combine the noodles, sauce, bean sprouts, scrambled eggs, cilantro, and scallions. Toss until combined.
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5
Serve garnished with peanuts.
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