This makes A LOT of food, though, so if you've only got a couple people to feed, I'd suggest halving the recipe.
I used vegetable oil instead of safflower oil, and left out the cilantro because I am not a big fan of the stuff.
Now go forth and MAKE THIS RECIPE AND DELIGHT IN ITS GOODNESS.
1 pound rice noodles (find these in the Asian section of the grocery store)
6 tablespoons fresh lemon juice (it's best if you squeeze the lemons yourself, the stuff in the bottle tastes icky compared to fresh squeezed lemon juice.)
6 tablespoons ketchup
2 tablespoons brown sugar
3/4 cup low sodium soy sauce
2 tablespoons safflower oil
6 large cloves garlic, pressed
1 medium jalapeno chili pepper, de-ribbed, seeded and finely chopped
2 medium carrots, grated
1/2 pound bean sprouts
6 green onions, chopped
2 tablespoons chopped peanuts
2 tablespoons cilantro, chopped
Cook rice noodles according to package directions. Drain and set aside.
Meanwhile, in a bowl, combine lemon juice, ketchup, sugar and soy sauce. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and jalapenos. Stir till fragrant. Add grated carrot and stir for 1 to 2 minutes. Add the sauce mixture, noodles, bean sprouts and green onions.
Stir everything together till coated.
Plate the noodle mixture individually and top with peanuts and cilantro.