8 oz Rice Noodles
⅓ cup Low-Sodium Soy Sauce
1 tablespoon Fish Sauce
1 tablespoon Oyster Sauce
1 tablespoon Honey
2 tablespoons Peanut Oil
3 Garlic Cloves, minced or grated
4-6 cups mixed vegetables, such as Chinese Broccoli, Bell Peppers, Carrots, Broccolini, Cauliflower, Snow Peas
1 Jalapeño Pepper, seeded and chopped
3 large Eggs, beaten
2 Green Onions and 1 tablespoon Cilantro, chopped, for serving
Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook, according to the package directions, until soften. Drain and set aside.
Meanwhile, in a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, honey, and ¼ cup of water.
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the garlic, veggies, and jalapeño and cook until the veggies are soft, about 5 minutes. Push the veggies to one side of the pan. Add the eggs to the empty side of the pan and cook, gently scrambling them, until they are just cooked through, about 2 minutes. Add the noodle and soy sauce mixture to the skillet and gently toss to combine all the ingredients. Simmer the pad see ew for 5 minutes, or until the sauce coats the noodles.
Top with green onions and cilantro, and serve.