Adapted from Pinch of Yum
Place the uncooked noodles in a bowl of cold water to soak.
Make the sauce very quickly in a bowl by mixing all the ingredients together.
Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.
Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.
Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.
Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.