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Yields 4 Servings
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Ingredients
- 8 ounces thin flat rice noodles- soakedlukewarm water
- 3 Tbsp brown sugar
- 3 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 1 shallot chopped
- 1 egg whisked
- ¼ tsp Salt
- ¼ tsp black pepper
- 4 green onions chopped
- 1 shallot chopped
- ½ cup snap peas cut into 1/2 inch pieces
- 1/2 cup asparagus cut into 1 inch pieces
- 1/2 cup mushrooms sliced
- 1-2 cups fresh bean sprouts
Ingredients
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Instructions
- Place all the rice noodles in a large bowl. Pour hot water to cover and set aside for 20 minutes.
- Drain the noodles-return to the same bowl and set aside. (The noodles will still be somewhat firm but flexible– they will soften up in the skillet)
- For the sauce combine brown sugar, fish sauce, spy sauce and lime juice in a bowl. Whisk to combine all ingredients.
- In a large skillet, heat oil on medium heat. Swirl it around to coat sides. Add shallot and garlic stirring until tender. Combine the remaining vegetables quickly stirring.
- Add in whisked egg stirring constantly to scramble.
- Add the drained noodles and stir constantly, flipping the noodles continuously for 1 minute.
- Add the Sauce mixture to coat evenly. If noodles are not quite soft, add a bit of water a little at a time until they soften up.
- Serve
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