Rice Noodle Salad With Omelette

• 1/2 lb rice noodles
• 1/2 tsp fish sauce
• 1 None lime, juiced
• 1/2 tsp granulated sugar
• 1 None small red chili pepper, deseeded and finely chopped
• 2 tbsp sesame oil
• 3 tbsp vegetable oil
• 1/2 lb carrots, peeled and finely shredded
• 4 None spring onions, trimmed and finely chopped
• 1/2 lb cucumber, halved, deseeded and diced
• 3 tbsp fresh cilantro leaves, 1 tbsp chopped
• 3 tbsp roasted peanuts, roughly chopped
• 2 None eggs, beaten

1. Soak rice noodles in cold water for 2-3 mins. Drain then place in a pot of boiling, salted water for 1 min. Drain and rinse under cold water. Mix fish sauce, lime juice, sugar, chili, sesame oil and 2 tbsp oil then toss with rice noodles, carrots, spring onions, cucumber, 2 tbsp cilantro leaves and peanuts. Divide between 4 serving bowls.
2. To finish, beat eggs with chopped cilantro and season. Heat remaining oil in a frying pan and add egg mixture. Cook for 2-3 mins, stirring lightly with a fork, until just set. Break into pieces and divide between the bowls. Serve.

rice noodles, fish sauce, lime, sugar, red chili pepper, sesame oil, vegetable oil, carrots, spring onions, cucumber, cilantro, peanuts, eggs

Taken from recipes-plus.com/api/v2.0/recipes/18071 (may not work)