- In a bowl, rehydrate the noodles in salted boiling water for about 15 minutes or until al dente. Rinse under cold running water and drain well. Set aside.
- In a bowl, combine all the ingredients with a whisk. Set aside.
- In a wok or large skillet over high heat, stir-fry the carrots for 4 to 5 minutes in the oil. Season with salt and pepper. Add the onions, garlic and cook for 1 minute. Add the noodles and sauce. Stir to blend and heat thoroughly. Adjust the seasoning.
- Serve into bowls and sprinkle with the cilantro and peanuts.
You can serve this dish with grilled shrimp or chicken or as a main dish by adding 350 g (3/4 lb) seared tofu cubes.