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Ingredients
- 375 g wide rice noodles
- 3 tbsp peanut butter
- 6 tbsp soy sauce
- 3 tbsp honey
- 1 bunch spring onions
- 4 large carrots
- 4 eggs
- fresh coriander
- 2 limes
- 2 garlic cloves
- 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
Preparation
- 1Finely dice the onions and fry them in sunflower oil until dark 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. In the meantime, prepare the peanut sauce: In a bowl, mix peanut butter, honey, soy sauce, 2 tbsp lime juice, and olive oil. Stir in the pressed garlic, ginger, and 2 tbsp sesame seeds. Finally, add about 100 ml of water until a creamy, thick sauce forms.
- 3Peel the carrots and shave them into fine strips with a peeler. Cut the spring onions into rings. In a wok or large pan, quickly fry the carrots, the white part of the spring onions, and the finely chopped chili (to taste) in 2 tbsp sunflower oil. Push the vegetables to the side of the pan, add the beaten eggs, and let them set, stirring. Mix everything together and add the green part of the spring onions.
- 4Add the noodles with the prepared peanut sauce to the vegetables and eggs. Toss everything briefly over high heat. The pan should be well oiled so that the noodles remain pliable and do not stick together.
- 5Arrange the noodles on plates and garnish with the remaining sesame seeds, unsalted peanuts, fried onions, freshly chopped coriander, and a lime wedge.
