1. Soak noodles in a pot of cold or room-temperature water for approximately 20-30 minutes, or until soft enough to eat. The noodles will absorb much of the water and expand - they will also magically turn from white to transparent. Drain and set aside. Tip: If the noodles won't stay immersed in the water (they are very difficult to bend/break when dry), weigh them down with a heavy bowl.
Cut the onions and bell peppers into strips, and slice the carrots *thinly* into rounds.

2. While noodles are soaking, make the sauce. Add a little peanut oil into a pan and fry the garlic, ginger, green onions. After they are browned, stir-fry the bell pepper, onions and carrots. Lastly, stir-fry the mushrooms and chicken.

3. Add chicken broth (be sure to make a portion with vegetable broth for the vegetarians) and bring to a boil over medium-high heat.

4. Add all other sauce ingredients (bean sauce, soy sauce, fish sauce, oyster sauce, dark soy sauce) . Stir well. Turn heat down to medium. Cover and simmer for 5-10 minutes.

5. Add the drained noodles, gently turning them in the wok/pan. Reduce heat to minimum. The idea is to simmer until all the liquid is soaked into the noodles.

Stir-frying Tip: If the noodles remain too clumped together, use a pair of clean scissors to cut them into smaller, easier-to-manage lengths. You can cut them directly in the wok/pan.

Do a final taste test for salt, adding more fish sauce or soy sauce (1/2 Tbsp. at a time) if not salty enough. If too salty, add a squeeze of lime juice until desired flavor is reached. Serve with a sprinkling of fresh coriander, sesame oil, and Thai chili sauce on the side, if desired. ENJOY!