Roast peanuts for 15 min at 180°

Mix sauce: water, sugar, lime juice, soy sauce, fish sauce.

Finely chop garlic

Slice onion, Julianne carrots, slice spring onion, slice celery, rinse chickpea sprouts, slice chili.

Place dry noodles in boiling water to soften - 5min

Heat olive oil in wok, and brown garlic for 30sec. Add onion slices and cook for a minute.

Move everything to the sides and crack both eggs into the center. Break the yokes. Fry.

Add carrots, celery, chili slices, sauce, 1/2 the roasted peanuts. Stir until noodles are soft and everything is coated, liquid is gone.

Add spring onion slices and chickpea sprouts. Stir another minute or 2.

Garnish with fresh coriander, remainder of roasted peanuts and lime wedge. Serve.