1 package medium rice noodles
3 eggs, beaten
2 cups fresh bean sprouts
1 bunch scallions; cut small
1/2 cup Skillet Thai Coconut Pumpkin Spread
1/2 tsp. fish sauce (Squid Brand)
1/2 cup chopped peanuts
Fried Tofu/Chicken (optional)
Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.
Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir.
Remove from pan and cut in thin strips. Set aside.
Saute scallions and bean sprouts in a little vegetable oil. Add fish and pumpkin sauces and mix well.
Add drained noodles and mix again. Add strips of egg and mix.
Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked tofu or chicken