3/4 lb (375 g) lean ground pork
1/2 lb (250 g) broad egg noodles (not cooked)
2 tbsp (25 mL) fish sauce
3 tbsp (45 mL) seasoned rice vinegar
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) red pepper flakes
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) minced garlic
2 large eggs, beaten
2 cups (500 mL) sliced green onions
2 fresh limes
1/4 cup (50 mL) chopped unsalted peanuts
1/4 cup (50 mL) chopped fresh cilantro
2 cups (500 mL) bean sprouts
1. Cover noodles with boiling water and soak until just softened, about 7 minutes, or according to package directions. Drain and rinse under cold water; set aside. Combine fish sauce, vinegar, sugar and pepper flakes; set aside.
2. Heat oil in a large skillet or wok. Add garlic and cook briefly - do not allow garlic to brown. Reduce heat to medium, add pork and cook until pork is no longer pink, about 5 minutes. Stir frequently to break up pork; set aside and keep warm.
3. Add eggs to same skillet, stirring vigorously until just cooked. Add fish sauce mixture and green onions; cook until warmed through and sugar has dissolved. Add bean sprouts, reserved noodles and pork; heat through.
4. Remove all to a serving platter. Squeeze juice from half a lime over noodles. Sprinkle with peanuts and cilantro. Garnish with remaining lime cut into wedges.