Thai Thin Noodles with Eggs

Sunday, Jeff and Abby came over for lunch. Abby is now several months pregnant. We talked about pregnancy and baby stuff the whole time. We had thin noodles, grilled chicken, boiled plantain, watermelon and cantaloupe for lunch. We then watched The Pacifier, while talking more about baby stuff. Actually, Abby and Maris did most of the talking. Jeff and I fell asleep. Isa played and sometimes watched TV. It was a good lunch.

thai thin noodles with eggs
ingredients:
6 small bundles of thin rice or sotanghon noodles
7 tablespoon regular sugar
½ cup Kikkoman soy sauce
7 pieces large eggs
½ cup green peas
cooking oil

procedure:
In a medium pot, fill with water up to ½ height in reference to the pot. Heat water until boiling and add the noodles. Boil the noodles for 10 minutes. Strain the water from the noodles and put it on the side. In a bowl, crack open and beat eggs for 30 seconds. In a hot wok, add cooking oil and fry the eggs scrambled style until brown. Add the noodles, soy sauce and sugar. Stir for 5 minutes. Add green peas and stir for 1 minute. Add soy sauce when necessary.