Instructions: In large, heatproof bowl, soak noodles in boiling water to cover, stirring gently, until softened-3 to 5 minutes. Drain in colander and set aside. In small bowl, combine roth, fish sauce, lime juice, sugar and chile; set aside

Heat wok or nonstick 5-quart saucepot over high heat. And oil and chicken; stir-fry until well browned. Reduce heat to medium. Add onions and garlic; stir-fry 1 minute. With slotted spoon, transfer chicken mixture to bowl and set aside.

Add eggs to skillet and cook until scrambled, breading them into small pieces as they cook. Add bean sprouts; stir-fry 2 minutes. Add noodles and broth mixture; gently stir noodles until softened and most of liquid evaporates. Add chicken mixture, tossing gently; transfer to serving platter or divide among serving plates. Sprinkle with sunflower sprouts and sunflower seeds. Serve immediately.

NOTES : Dried rice noodles can be found in Asian markets and health-food stores. If unavailable, however, substitue an 8-ounce package of linguini, cooked follow package directions-not soaked as in Step 1. Fish sauce, also called nam pla, is an amber-colored liquid that lends a unique saltiness to foods. Used in everything from soups and curries to stir-fries, it is a staple in Thai cooking. Several brands are available in this country; look for them in Asian markets and gourmet stores. Nouc mam, a Vietnamese fish sauce that is also widely available, may be substituted.

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