n u>PREPARATION:n 1. Mix the sauce ingredients and let stand until used.n 2. Soak the rice noodles in hot water for 4 minutes or so until tender. Then dry the noodles and reserve at room temperature.n 3. Heat the oil in a wok over medium high heat while swishing around to cover the sides.n 4. Add the chicken and cook while stirring for about 5 minutes or until the chicken is starting to get brown. About 1 minute into this add the chives and stir in. About 2 minutes after the chives add the garlic and continue stirring for 2 minutes. n 5. Add the sauce and the rice noodles and stir until everything is coated with the sauce; about 1 to 2 minutes n 6. Move these ingredients to one side and pour the egg into the empty side of the wok. Stir the egg until mostly cooked (about 1 minute) then mix with the noodles and chicken.n 7. Add half of the mung bean sprouts and stir into the mix for about 1 to 2 minutes.n 8. Add the sliced green onion and cilantro, remove from the heat and stir into mixture.nn u>SERVING:n 1. Spoon some of the cooked mixture onto a warmed plate.n 2. Arrange some of the raw bean sprouts on the plate next to the mixture.n 3. Place a small mound of the chopped peanuts next to the mixture.n 4. Arrange some flat leaf chives on the plate along with one or two lime wedges.n 5. (Optional) Place a small mound of red pepper flakes on the plate.n