Pad Thai (fried noodles with vegetables)

Ingredients:

• 1 pack (340 g) of dry rice noodles (sen lek)
• 6 eggs
• 1/4 cup vegetable oil
• 2 tablespoons crushed garlic
• 2 tbsp finely chopped onion
• 1/2 cup thinly sliced ​​red bell pepper
• 1/2 cup thinly sliced ​​green bell pepper
• 1/2 cup ground peanuts
• 1/2 cup fish sauce
• 1/2 cup soy sauce
• 1/4 cup sugar
• 2 tsp ground Thai pepper
• 1 cup fresh bean sprouts for garnish
• 1/4 cup shelled peanuts for garnish
• 2 tablespoons chopped fresh coriander leaves for garnish

Preparation:

1. Soak the rice noodles in lukewarm water for about 15 minutes. Transfer to a cutting board and cut into 10 cm pieces. Place in a sieve and let drain completely.
2. Lightly oil the bottom of an omelet pan and discard any excess. Beat the eggs and pour them into the pan to form a thin layer. Cook as if you were making a thin omelet. Remove the pan from the heat and roughly chop the finished eggs. Keep warm until serving.
   
   Heat oil in a wok or large skillet over medium-high heat. Add the garlic, onion, red and green bell peppers, and sauté for 2 minutes. Add the crushed peanuts, fish sauce, soy sauce, sugar, and ground pepper one ingredient at a time, stirring constantly. (You can also add chicken, shrimp, or tofu during the sautéing stage.)
3. Add the noodles and be sure to stir! If you don't stir the contents of the pan constantly, the noodles will start to burn. Check the taste and add more fish sauce or soy sauce (for a saltier taste) or sugar (for a sweeter taste). (It's purely a matter of preference.)
   
   To serve, spoon the noodle mixture onto a plate, top with sliced ​​eggs, and garnish with bean sprouts, peanuts, and cilantro.