Restaurant inspired, this version has less sodium and absolutely no MSG.

Yield: 2

Ingredients: 
3 oz rice stick noodles 
2 tbsp vegetable oil 
2 large cloves garlic, minced 
2 Thai pepper, thinly, sliced 
6 oz top sirloin grilling steak, thinly, sliced 
2 tbsp fish sauce 
2 tbsp soy sauce 
2 tsp lime juice 
1 tsp sugar 
3 oz long beans, cut into 1 inch pieces 
2/3 cup bean sprouts 
1/4 cup chopped fresh coriander
2 tbsp chopped fresh Thai basil

Directions:
1. In large bowl, cover noodles with boiling water and let soak for 20 minutes. Drain and set aside.
2. In wok or deep frying pan, heat oil over high heat; stir-fry garlic for 15 seconds. Add peppers; stir-fry for 5 seconds. Add beef; stir-fry until browned and still pink inside, about 2 minutes. Remove to plate and keep warm.
3. Add fish sauce and soy sauce, lime juice, 2 tablespoons (25 mL) water and sugar. Add long beans; cover and cook for 3 minutes or until beans are tender-crisp.
4. Add drained noodles; stir fry until coated, about 2 minutes. Return meat and bean sprouts to wok; toss to combine well. Sprinkle with coriander and basil; toss to combine.
5. Substitution: If Thai bird peppers are not available, use 1 jalapeno pepper, thinly sliced, or 1/2 teaspoon (2 mL) hot pepper flakes. If long beans are unavailable, use 6 ounces (175 g) regular green beans, cut into 1-inch (2.5 cm) lengths.
6. If dried rice stick noodles are unavailable, use same amount of fresh white rice flour noodles. Do not soak noodles.