This dish is literally served best cold. The leftovers are better than fresh, in my opinion. Something about the spicy sweet flavor being cold really puts it over the top. I also think its important to serve it with rice, in which case, more seasonings should probably be added to the noodles. I made ours with tofu cooked in the same sauce and vegetarian "lamb chunk" made from textured soy protein from the asian market.
From the YouTube video:
8 oz dried rice noodle sticks ( soak in hot water for 30 mins, drained)
2 eggs (beaten)
1 garlic clove or shallot (minced)
2 mid size tomatoes sliced thin ( optional)
1 Tbsp oyster sauce
1 Tbsp soy sauce or seasoning sauce
2 tsp rice vinegar
3 Tbsp sugar
1-2 Tbsp fish sauce
1 -2 Tbsp dark soy sauce( for color)
1/2 cup beansprouts
1 green onion ( chopped)
1.You may add in slice thinly beef , chicken, pork or shrimp if you desire.
2:Do not set heat too high when you stir frying rice noodles. it'll make your noodle stick together.
3; When all is done, leave to set cool..so the noodle can be separated..Top with beansprouts and green onion. garnish with cilantro and Enjoy.
*** UPDATE ***
If you want a real Vientiane Palace experience, triple the sauces, add Sriracha or red chili paste, and serve with rice. ALSO, it's seriously a dish served best COLD! The sweet, spicy, cold interplay is divine.