Bring water to a rolling boil in a covered pot.

Blanch mung bean sprouts in boiling water for 30 seconds, then drain.

Cook rice noodles in boiling water for 3-5 minutes, until tender but firm.

Drain noodles and rinse under cool water to stop cooking.

Mix sauce ingredients (lime juice, brown sugar, fish sauce, catsup) in a small bowl.

Prepare all ingredients (chop onions, grate carrots, etc.) and keep them nearby.

Heat vegetable oil in a large skillet or wok.

Add garlic and red pepper flakes to the oil and swirl briefly.

Stir in grated carrots and stir-fry for 1 minute.

Push carrots to the side to create a hollow in the center of the wok.

Pour beaten eggs into the center and quickly scramble.

When eggs are just set, pour in the sauce mixture and browned turkey.

Stir everything together well.

Add rice noodles and bean sprouts, tossing to distribute evenly.

Stir in peanuts and scallions.

Serve immediately.