With a nod to Pad Thai, this noodle dish makes an exciting, meat-free weeknight dinner with a nice “kick” to it. The short-cut trick is using slaw mix. Added bonus: the leftovers were good for lunch the next day, although the appearance wasn’t as perky.
- 8 oz. rice noodles (preferably flat)
- 3 Tbs. canola oil
- 4 large eggs, lightly beaten
- 3 Tbs. light brown sugar
- Kosher salt
- 1/4 cup soy sauce
- 3 Tbs. unseasoned rice vinegar
- 2 Tbs. peanut butter, preferably chunky
- 1 Tbs. Sriracha; more to taste
- 7 oz. shredded cabbage slaw mix (3 cups)
- 3 medium scallions, trimmed and thinly sliced
- 3 medium cloves garlic, finely chopped
- 1/2 cup unsalted peanuts, chopped
- 1 Tbs. fresh lime juice
- Lime wedges, for serving
- Cook the noodles according to package directions. Drain and rinse with hot water. Toss with 1 Tbs. of the oil and set aside.
- Meanwhile, whisk the eggs with 1 Tbs. of the sugar and 1/4 tsp. salt in a medium bowl. In a small bowl, whisk together the remaining 2 Tbs. sugar, soy sauce, vinegar, peanut butter, and Sriracha.
- Heat the remaining 2 Tbs. oil in a 14-inch wok over high heat until shimmering hot. Add the slaw and stir-fry until it begins to soften, about 2 minutes. Add the scallions and garlic and stir-fry until fragrant, 5 to 10 seconds. Transfer to a large bowl.
- Pour the eggs into the wok and scramble until softly set, 1 to 2 minutes. Transfer to the bowl of vegetables. Put the noodles in the wok, add the soy sauce mixture, and toss with tongs until coated, about 1 minute. Add the eggs and vegetables and toss until heated through, about 1 minute more. Remove from the heat, and toss with the peanuts and lime juice. Serve with lime wedges.
NOTE: Russ also added a couple teaspoons of fish sauce; and we almost tripled the amount of scallions—while next time we’ll reserve some as a garnish along with the chopped peanuts.