Start by cooking your rice noodles according to package instructions. Generally, they'll need to soak in hot water for about 10 minutes. Make sure to stir them occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process, then set them aside.

In a small bowl, whisk together the fish sauce or a plant-based alternative, soy sauce, brown sugar, sambal oelek, and vinegar. This combination brings all the flavors together and gives the noodles a delightful glaze.

In a large pan or wok, heat olive oil over medium-high heat. Add minced garlic and sliced onions. Stir them for about 2 minutes, or until fragrant. The aroma will be heavenly.

Toss in the carrots, bell pepper, and zucchini. Stir-fry until they're tender but not mushy. This should take around 4–5 minutes. You want them to retain that satisfying crunch.

Add the cooked rice noodles to the pan. Pour the sauce you prepared earlier over the noodles. Toss everything together. Ensure the noodles are evenly coated. Cook for another 2–3 minutes until everything is heated through.

Push all the noodles to one side of the pan. Add the beaten egg to the empty space and scramble it until cooked through. Then mix it with the noodles. The egg adds protein and richness to the dish.

Remove the pan from heat. Stir in the fresh basil and cilantro, along with the roasted peanuts. Give it a final toss.