Thai stirfry rice noodles

Thai rice noodles 8 oz., Hen eggs 2, grape seed oil 2 tbsp., chicken strips ( boneless ) 8 oz.,
Scallions 2 sprigs, onion small 1, thinly sliced, garlic 2 cloves, thinly sliced, sprouted moong
dal 2 oz., steamed for 4 minutes, Thai peanut sauce 4 oz., salt to taste.
Boil 6 cups water, remove from flame, soak the noodles, stir occasionally, allow to remain for
8 to 10 minutes until soft and firm.
Heat half oil in a pan , break in the eggs ,add salt to taste, scramble the eggs, and keep aside.
Add balance oil in the pan, add onion and garlic, saute till tender, add chicken strips, saute
till cooked, add Thai peanut sauce, stir, add drained  noodles, moong dal, adjust salt, add
scallions and scrambled eggs, combine well and serve hot.