- 12 oz (375 g) rice vermicelli
- 3 tbsp (45 mL) canola oil
- 3 cloves garlic, minced
- ½ tsp (2 mL) hot pepper flakes
- 1 tbsp (15 mL) granulated sugar
- 3 tbsp (45 mL) Thai fish sauce (nam pla)
- 1½ tbsp (22 mL) ketchup
- 2 eggs, beaten
- 1 cup (250 mL) bean sprouts, divided
- 2 green onions, sliced
- 2 tbsp (25 mL) chopped peanuts
- 2 tbsp (25 mL) chopped fresh cilantro
- 1 lime, sliced
- Soak vermicelli in hot water for 15 minutes; drain and set aside. In a wok, heat oil over medium-high heat until smoking. Stir-fry garlic and hot pepper flakes for 10 seconds. Add sugar, fish sauce and ketchup; stir-fry until sugar dissolves. Add vermicelli and eggs; stir-fry for 1 minute. Add ¾ cup (175 mL) of the bean sprouts and stir-fry for 2 minutes. Transfer to a serving platter, sprinkle with the remaining bean sprouts, green onions, peanuts and cilantro, and garnish with lime slices.