Spicy Egg Noodles (Bamee Haeng) 3 oz fresh whole egg noodles (bamee) 1 tablespoon garlic oil (see recipe here) 2 tablespoon fish sauce (nam pla) 2 tablespoon sweet and sour sauce 1 handful bean sprouts 1/4 cup shredded barbecued pork cooked chicken, 1 beef or shrimp 1 chopped green onions for garnish 1 fresh coriander leaves 1 teaspoon ground peanuts Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western style meal. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. Yield: 1