Ingredients for 3 people
Preparation
Bring a saucepan of salted water to a boil, adding a splash of olive oil. Cook the rice noodles for 6-7 minutes until tender. Drain using a colander and set aside.
Heat your wok over medium-high heat.
Slice the red pepper lengthwise, remove the seeds and white membranes, then finely chop it.
Squeeze the lime to extract as much juice as possible.
Coarsely crush the unsalted peanuts and fry them in the hot wok until golden brown. Remove and set aside.
Add the olive oil to the wok and sauté the bean sprouts until they turn translucent. Stir in the finely chopped red pepper and cook for 1-2 minutes until softened.
Add the drained rice noodles to the wok. Toss everything together using wooden chopsticks or a spoon, drizzling with soy sauce and lime juice.
Cook for 2-3 more minutes, stirring continuously. Season with salt and pepper to taste. Sprinkle the toasted peanuts on top before serving.
