Pad Thai

Recipe courtesy Emeril Lagasse

8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound ground pork or chicken
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

In a large bowl, combine the noodles with warm water to cover. Soak until tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the pork or chicken with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the pork/chicken and cook until meat is cooked. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the pork/chicken, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.