Ingredients
Scale
- 8 ounces brown rice noodles (stir-fry or pad thai variety)
- 3 tablespoons vegetable or canola oil (affiliate)
- 1 jalapeno, seeded and finely minced
- 1 green pepper, thinly sliced
- ½ red onion, thinly sliced
- 3 large carrots, shredded
- 2 cups purple cabbage, thinly sliced or shredded
- 2 eggs, beaten
- ¾ cup roasted, unsalted peanuts, chopped
- ¾ cup chopped fresh herbs (cilantro, green onions, basil, and mint are all good options)
Sauce
- 6 tablespoons fish sauce
- 6 tablespoons brown sugar (affiliate)
- 6 tablespoons chicken or veggie broth
- ¼ cup white vinegar
- 2 tablespoons soy sauce (affiliate)
- 1 tablespoon chili paste (affiliate)
Instructions
- Soak noodles in large bowl of cold water to soften.
- Combine all sauce ingredients in a jar and shake vigorously to combine
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium high heat. Add jalapeno, pepper, onion, carrots, and cabbage. Stir fry for 2-3 minutes, then remove from skillet and set aside.
- Add 1 more tablespoon of oil to the skillet and add softened, drained, rice noodles. Cook for 2 minutes then add sauce, cooking over medium heat for 2-3 minutes until sauce starts to thicken and stick to the noodles. Push noodles to the side of the skillet and add beaten eggs. Let cook for 60 seconds then begin to stir into the noodles until fully cooked.
- Add vegetables back in as well as peanuts and herbs. Stir to combine and serve immediately!