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Ingredients
- 375 g wide rice noodles
- 3 tbsp peanut butter
- 6 tbsp soy sauce
- 3 tbsp honey
- 1 bunch spring onion
- 4 large carrots
- 4 pcs eggs
- fresh coriander to taste
- 2 pcs lime
- 2 cloves garlic
- 3 tbsp sesame seeds
- unsalted peanuts to taste
- 1 pc chili pepper
- 1 tbsp sunflower oil
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tsp ground ginger
- 2 pcs red onion
Steps
- 1Fry the chopped red onion in sunflower oil until dark brown and crispy. Set aside.
- 2Cook the rice noodles according to the instructions on the package. Immediately after cooking, cool them under ice water and drizzle with sesame oil to prevent sticking. Meanwhile, prepare the peanut sauce: in a bowl, combine the peanut butter, honey, soy sauce, 2 tablespoons of lime juice, and olive oil. Stir in the crushed garlic, ginger, and 2 tablespoons of sesame seeds. Finally, add about 1 dl of water to achieve a thicker sauce consistency.
- 3Peel the carrots and cut them into thin slices (ribbons) with a vegetable peeler. Slice the spring onions. In a wok or large pan, quickly stir-fry the carrots, the white part of the spring onions, and the chopped chili in 2 tablespoons of sunflower oil. Push the vegetables to the side of the pan, pour in the beaten eggs, and stir until cooked. Finally, mix everything together and add the green part of the spring onions.
- 4Combine the noodles with the prepared peanut sauce, then add them to the vegetable and egg base. Quickly toss everything together in the pan. Make sure the pan is adequately oiled so the noodles don't stick and remain moist.
- 5Serve the noodles with sesame seeds, unsalted peanuts, fried onion, fresh coriander, and a lime wedge.
