Ingredients:

8 ounces rice noodles

2 Tablespoons oil

1 Tablespoon Acanela Thailand spice blend

3 cloves garlic, minced

1-inch piece of ginger, minced

3 green onions, diced

2 eggs

1 cup Bean sprouts (shredded carrots or zucchini)

2 TBS fish sauce (or soy sauce)

½ cup water

Toppings: Fresh Cilantro, Roasted Peanuts

Recipe:

1) Bring a pot of water to a boil and cook the rice noodles for 8-10 minute, or until tender. Drain and set aside.

2) In a large skillet, heat the oil over medium heat. Add the spices, stirring until they begin to bubble and sizzle. Then add the garlic, ginger, and green onions, and sauté for a few minutes.

3) Crack the eggs into the skillet and scramble until they are solidified, yet still moist. Add the cooked noodles and bean sprouts (or carrots & zucchini), and mix thoroughly.

4) Stir in the fish sauce (soy sauce) and the lime juice. Top with fresh cilantro and roasted peanuts. Enjoy!