YIELD: 6 SERVINGS

12 oz. rice noodles

2 Tbsps. peanut oil

½ cup carrots, ¼" julienne

½ cup cabbage, shredded

¼ cup scallion, chopped

1 Tbsp. fresh ginger, minced

2 tsp. garlic, minced

½ tsp. Thai bird chile, minced

1 each, egg, whisked

3 Tbsps. tamarind juice

2 Tbsps. fish sauce

1 Tbsp. sugar

2 Tbsps. lime juice

2 tsp. green jalapeno pepper sauce

salt, to taste

½ cup bean sprouts

¼ cup + as desired peanuts, chopped, divided

2 Tbsps. cilantro, chopped

2 Tbsps. basil, chopped

6 lime wedges, for garnish

1. Submerge noodles in warm water for 25-30 minutes until noodles are soft.

2. Heat a large wok over medium-high heat. Add oil, carrots, cabbage, scallions, ginger, garlic and chilies. Saute for 2-3 minutes.

3. Add egg and stir constantly until cooked through.

4. Add drained noodles and toss with vegetables. Add tamarind juice, fish sauce, sugar, lime juice and green jalapeno pepper sauce. Cook 2-3 minutes. Season with salt.

5. Toss bean sprouts, ¼ cup peanuts, cilantro and basil with noodles.

6. Garnish with chopped peanuts and lime wedges.

Photo and recipe: McIlhenny Company/TABASCO Brand Products