Place a large pot of water on to boil.

, heat a large (11-inches) nonstick skillet over medium heat. Add 1 teaspoon neutral oil. Beat the eggs with a pinch of salt and pour into the center of the pool of oil. Swirl pan so that eggs coat the pan in as thin a layer as the pan will allow. Turn heat to low. Cook 20-30 seconds. The top may not look entirely cooked. Turn off the heat. Roll the egg pancake into a coil and transfer to a board. Thinly slice into ribbons. Set aside. (Video guidance here.)

Combine the soy sauce, fish sauce, brown sugar, rice vinegar, and 3 tablespoons water in a small bowl. Set aside near your cooktop.

Slice the Romaine into ½-inch pieces, and transfer to a large bowl. Arrange everything else in small bowls near your cooktop: the pepper flakes, scallions, bean sprouts, nuts, eggs.

(check your package for timing, as each will be different). Taste a noodle for doneness. When done, drain. Do not rinse.

Add the oil and the pepper flakes, followed immediately by the noodles — be careful adding the noodles as water clinging to them will spatter. Use tongs to quickly coat the noodles in the oil; then add the sauce, and use tongs again to coat them in the sauce. Add everything else: the bean sprouts, scallions, egg, and nuts, and toss to combine. Cook for about a minute total; then pour everything over the Romaine. Toss gently to combine. Serve immediately, passing more hot sauce on the side, if you wish.