Bring 4-5 quarts water to a boil.

In a separate bowl, pour hot water over dry noodles, allow 10 minutes for noodles to become tender, then drain and set aside.

In a large skillet heat infused vegetable oil over medium heat.

Sauté garlic 1 or 2 minutes,until tender.

Pour lightly whisked eggs into the skillet and cook just until firm but still moist, moving the eggs around in the skillet until eggs look slightly scrambled. When eggs are cooked, remove from skillet from heat and set aside.

Add vegetable, to pan with eggs on medium heat.

In a small bowl stir together the soy sauce, lime juice, brown sugar, fish sauce, and red pepper flakes. Pour mixture over noodles in the skillet with the scrambled eggs.

Sprinkle green onions and cilantro and peanuts over the noodles. Toss lightly to combine ingredients. Serve warm.