Bean Thread Noodle Salad with Vietnamese Dressing

Dressing:
2/3 cup fresh lime juice (about three limes)
? cup hoisin sauce
1 ? tablespoons sugar
1 ? teaspoons cayenne
2 garlic cloves, minced

Salad:
6 ounces bean thread noodles
2 tablespoons water
? teaspoon salt
2 large eggs, lightly beaten
1 teaspoon olive oil, divided
2 cups grated English cucumber
2 cups grated carrot
6 tablespoons chopped dry-roasted peanuts
? cup cilantro
? cup basil


To prepare dressing, combine first five ingredients, stirring with a whisk.
To prepare salad, cook noodles according to package directions. Drain and rinse with cold water. Set aside.
Combine water, salt, and eggs, stirring with a whisk. Heat ? teaspoon oil in a small skillet over medium heat. Pour half of egg mixture into pan and quickly tilt so that the egg mixture covers the pan with a thin film. Cook one minute, or until done. Place egg on a cutting board.
Repeat procedure with remaining egg mixture. Cut egg rounds in half and cut into thin strips.
Divide cellophane noodles among plates and surround with separate piles of eggs and each of the remaining ingredients. Serve with dressing.