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Ingredients
- 375 g wide rice noodles
- 3 tbsp peanut butter
- 6 tbsp soy sauce
- 3 tbsp liquid honey
- 1 bunch spring onions
- 4 large carrots
- 4 eggs
- fresh cilantro
- 2 limes
- 2 cloves garlic
- 3 tbsp sesame seeds
- unsalted peanuts
- 1 chili pepper
- 1 tbsp sunflower oil
- 1 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 1 tsp ground ginger
- 2 white onions
Method
- 1Finely dice the white onions and fry them in sunflower oil until golden brown and crispy. Set aside.
- 2Cook the rice noodles according to package instructions. Immediately rinse under ice-cold water and drizzle with a little sesame oil to prevent them from sticking together. Meanwhile, prepare the peanut sauce: In a bowl, whisk together peanut butter, honey, soy sauce, 2 tbsp lime juice, and olive oil until smooth. Stir in the pressed garlic, ground ginger, and 2 tbsp sesame seeds. Finally, add about 100 ml of water until a creamy sauce forms.
- 3Peel the carrots and slice them into fine strips with a peeler. Cut the spring onions into rings. In a wok (or a large pan), sauté the carrots, the white part of the spring onions, and the finely chopped chili in 2 tbsp sunflower oil over high heat. Push the vegetables to the side of the pan, add the beaten eggs, and let them set, stirring. Mix everything together and stir in the green part of the spring onions.
- 4Add the noodles with the prepared peanut sauce to the vegetables and eggs in the pan. Toss everything vigorously over high heat for a short time. The pan should be well-oiled to keep the noodles pliable.
- 5Arrange the noodles on plates and serve garnished with the remaining sesame seeds, unsalted peanuts, fried onions, freshly chopped cilantro, and a lime wedge.
