A vibrant and flavorful noodle dish packed with fresh vegetables and a tangy sauce.
Cook the rice noodles according to the package instructions, then drain and rinse with cold water.
Rinsing the noodles with cold water prevents them from sticking together.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, and chili sauce.
Adjust the amount of chili sauce to suit your spice preference.
Heat a large skillet over medium-high heat and add one tablespoon of oil. Sauté the garlic and ginger until fragrant.
Keep stirring to prevent the garlic from burning.
Add the bell pepper, carrots, and scallions to the skillet and stir-fry until tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Push the vegetables to one side of the skillet and scramble the eggs on the other side until set.
Break the yolks and stir gently for fluffy scrambled eggs.
Add the cooked noodles and sauce to the skillet, tossing everything together until well combined and heated through.
Toss gently to avoid breaking the noodles.
Stir in the bean sprouts and cilantro, then transfer to a serving dish. Top with peanuts before serving.
Serve immediately for the best flavor and texture.
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