- 8 ounces thin rice noodles (dried)
- 2 tbsp vegetable oil
- 1 clove garlic, minced
- 2 eggs
- 1-1/2 tbsp soy sauce
- 2 tbsp fresh lime juice (about 1 medium lime)
- 2 tbsp brown sugar
- 1 tsp fish sauce
- 1/4 tsp red pepper flakes
- 3 green onions (with tops), sliced
- 1/4 bunch fresh cilantro (leaves only), roughly chopped
- 1/4 cup chopped unsalted peanuts
Bring a large pot of water to a rolling boil. Add noodles and cook 7-10 minutes or until tender. Drain and set aside.
Meanwhile, in a large skillet heat oil over medium heat. Add garlic and cook 1-2 minutes or until tender. Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify (but are still moist), stirring slightly so they lightly scramble. When eggs are cooked, remove the skillet from heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
4 servings
Variation: You can add a protein of your choice – I usually use shrimp or chopped chicken. Either pre-cook and add to noodle mixture before topping with onions, cilantro, and peanuts – or remove the eggs from the skillet, cook the protein, and then add eggs back to the pan when you add the noodles.
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Adapted from Epicurious (https://www.epicurious.com/)