Recipe Instructions:
Ingredients:
225 grams rice noodles (about 8 oz)
30 ml oil (2 tablespoons)
2 cloves garlic, minced (about 6 grams)
150 grams mixed vegetables (carrots, bell peppers, bean sprouts)
2 large eggs, lightly beaten
45 ml fish sauce (3 tablespoons)
45 grams tamarind paste (3 tablespoons)
25 grams sugar (2 tablespoons)
30 grams crushed peanuts (1/4 cup)
Lime wedges and cilantro for garnish
Instructions:
Soak rice noodles in warm water for 30 minutes until softened. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and stir-fry for 1 minute.
Add mixed vegetables and stir-fry for 3-4 minutes until tender.
Push the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs until cooked.
Add the soaked rice noodles to the skillet. Mix fish sauce, tamarind paste, and sugar in a small bowl, then pour over the noodles.
Toss everything together and cook for 2-3 minutes until the noodles are heated through.
Serve topped with crushed peanuts, lime wedges, and cilantro.
