Ingredients
The following ingredients have 4 Servings
- 1 box (8 ounces) box/bag flat rice noodles
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- 2 tablespoon packed brown sugar
- 3 tablespoons peanut oil
- 2 teaspoons ground ancho chile powder
- 1 tablespoon sambal oelek
- 3 large eggs (lightly beaten)
- 4 cloves garlic (finely chopped)
- 1 large red bell pepper (sliced thin)
- 1 ounces bag sugar snap peas
- 1/4 cup unsalted roasted peanuts (finely chopped)
- 1/3 cup chopped fresh cilantro
- 2 scallions (thinly sliced)
- 1 lime (cut into wedges (optional))
Instruction
- Place noodles in a large bowl and cover with boiling water. Let sit 10 minutes and then drain.
- In a small bowl, stir together the fish sauce, lime juice, soy sauce, brown sugar, 2 tablespoons peanut oil, ancho chile powder, and sambal oelek.
- Heat the remaining oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.
- Return pan to stove and increase heat to high. If needed add a tablespoon more of oil. When the pan is hot add the red bell pepper and stir fry for 3-4 minutes, add the sugar snap peas and garlic stir-fry a few seconds. Add noodles and toss well with ingredients in the pan. Stir-fry 1 minute.
- Add fish-sauce mixture to the pan, tossing to combine with noodles. Add half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.
