vegetable oil
egg
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
baby corn
tofu
green onions, chopped
basil
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, tofu, baby corn, vinegar, fish sauce, sugar. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add green onion and basil
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