-JUDI M. PHELPS 2 qt ;water 3/4 lb Mung bean sprouts 6 oz Rice noodles (1/4-inch wide) -----------------------------------SAUCE----------------------------------- 3 tb Fresh lime juice 3 tb Catsup 1 tb Brown sugar 1/4 c Fish sauce* or soy sauce ---------------------------REMAINING INGREDIENTS--------------------------- 3 tb Peanut oil or vegetable oil 3 To 4 cloves garlic; minced -or pressed 1 tb Fresh chile; minced OR 1 1/2 ts Crushed red pepper flakes 2 c Carrots; grated 4 lg Eggs; lightly beaten with -a pinch of salt 2/3 c Peanuts; chopped 6 To 8 scallions; chopped -(about 1 cup) *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set asid
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