Ingredients:

• 1/4 cup plus 1 tablespoon brown sugar
• 1/4 cup fish sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoons rice wine vinegar
• 2 tablespoons vegetable or canola oil
• 1 onion , sliced thinly
• 3 cloves garlic, minced
• 4 eggs , lightly whisked
• tops of green onions, thinly sliced, for topping as desired
• finely chopped peanuts, for topping, as desired
• bean sprouts, for serving, if desired
• lime wedges, for serving, if desired
• 1 lb. thin or flat spaghetti or box of rice noodles, prepared as directed

Directions:

1. Mix brown sugar, fish sauce, oyster sauce, ketchup, soy sauce, and rice wine vinegar in bowl.
2. Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
3. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into garlic and onion.
4. Add sauce and noodles.
5. Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles and warmed through.
6. Add the peanuts. Toss through quickly then remove from heat.
7. Serve immediately, sprinkled with extra peanuts and lime wedges on the side, with a sprinkle of extra beansprouts on the side if desired . Squeeze over lime juice to taste before eating.