Ingredients 4 ounces brown rice noodles 3 tablespoons cooking oil (canola or vegetable) 1 clove garlic, minced (may substitute with 1/8 teaspoon of garlic powder) 4 large eggs, lightly beaten 2 cups carrot, shredded 2 cups snow peas (or other veggie) SAUCE 3 tablespoons soy sauce 3-4 tablespoons lime juice (from 2 limes) 2 teaspoons fish sauce (optional) 1/8 teaspoon red pepper flakes or Sriracha sauce (optional) TOPPINGS (OPTIONAL) 1/4 cup chopped peanuts Green onions, chopped Fresh cilantro, chopped

Serves: 4

1. Prepare brown rice noodles according to package instructions, drain and set aside.
2. In a small bowl, stir together the soy sauce, lime juice, fish sauce and red pepper flakes (or Sriracha sauce).
3. In a large skillet, heat oil over medium-high heat. Add garlic and swirl for a moment, then add veggies and fry until cooked to desired tenderness.
4. Move veggies to the outer edges of the pan, leaving an open circle in the middle. Pour the beaten eggs into the center space and scramble.
5. When the eggs have set, pour in sauce and stir everything together.
6. Serve egg and veggie mixture over the brown rice noodles, sprinkling chopped peanuts, green onions and cilantro.

ALLERGY ALERT
To make this recipe gluten- and soy-free, use coconut aminos instead of soy sauce. Find more substitutions for allergies and food sensitivities on page 17.

Recipe adapted and reprinted with permission from The Food Group