6 ounces/170g, dry rice noodles

1 tablespoon/15ml dark sesame oil

1 tablespoon/15ml cornstarch

1 pound/450g thinly slice pork loin

1/4 cup/60ml Thai fish sauce

1/4 cup/60ml fresh lemon juice

3 tablespoons/45ml/39g light brown sugar

1/4 cup/60ml peanut oil (sub vegetable or sunflower oil)

4 cloves minced garlic

1/2 tablespoon dried pepper flakes (sub 1 red thai chili, minced) or to taste

1 green onion thinly sliced on the bias

3 large eggs, beaten

1 cup/184g fresh bean sprouts

1/2 cup/65g roasted peanuts, chopped

1 lime cut into quarters

Small handful cilantro, chopped (we use flat leaf parsley)

Soak rice noodles in a bowl of hot water for 40-45 minutes then drain.

In a medium bowl whisk sesame oil and cornstarch.  Add pork and let marinate at least 15 minutes

Mix together fish sauce, lemon juice and sugar in a small bowl.

Place a wok or large skillet over medium high heat.   Add half of the peanut oil and heat to shimmering.  Add pork and cook about 2 minutes.  Remove pork to a plate.  Add remaining oil to wok, add garlic pepper and green onion.  Cook until fragrant, about 1 minute. Pour in eggs and scramble.  Add the drained noodles, fish sauce mixture and pork.  Toss to combine.  Transfer to platter or individual plates.  Garnish with cilantro or parsley, peanuts and 1 slice lime.