Mild Thai Peanut Noodles with Crispy Egg Ribbons

Fill a large pot with 2 liters of water and bring to a boil on the stovetop over high heat.

While waiting for the water to boil, prepare the vegetables: wash and peel 1 large carrot, then grate it finely using a box grater so the shreds blend easily with the noodles. Peel and finely mince 1 clove of garlic.

Once the water is boiling, add 150 g of dried flat rice noodles. Cook for 6 to 8 minutes until tender but still slightly chewy. Drain the noodles in a colander, rinse with cold water to prevent sticking, and set aside.

In a medium bowl, whisk together 60 ml of creamy peanut butter, 30 ml of soy sauce, 15 ml of maple syrup, and 45 ml of warm water until a smooth, pourable sauce forms.

Crack 3 large eggs into a small bowl and whisk thoroughly with a pinch of salt.

Heat 15 ml of vegetable oil in a non-stick skillet over medium-high heat, swirling the pan to ensure the oil fully coats the bottom surface to act as an even thermal bridge.

Pour the whisked eggs into the hot skillet, tilting the pan to spread them into a thin, even layer. Cook for 2 minutes until the bottom is crispy and golden, then carefully flip and cook for 1 more minute. Slide the omelet onto a cutting board, let it cool for 1 minute, roll it up, and slice it crosswise into thin 0.5 cm ribbons.

In the same skillet, heat the remaining 7 ml of vegetable oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

Add the finely grated carrot to the skillet and sauté for 2 minutes until just softened.

Reduce the heat to low. Add the drained rice noodles, the prepared peanut sauce, and the crispy egg ribbons to the skillet. Gently toss all ingredients together for 1 to 2 minutes until the noodles are fully coated and warmed through. Divide evenly between two plates and serve immediately.