Spicy Thai Noodles with Vegetables and Basil from Weeknight Vegetarian: Simple, Healthy Meals for Ev

Ingredients

• Fresh cilantro leaves, ½ cup (⅔ oz/20 g) chopped
• Fresh basil leaves, ⅔ cup (⅔ oz/20 g) loosely packed, torn
• Bean sprouts, 1 cup (1 oz/30 g)
• Large eggs, 3, lightly beaten
• Lime, 1, cut into 6 wedges
• Toasted peanuts, ¼ cup (1¼ oz/35 g), chopped
• Garlic, 1 tablespoon finely chopped
• Broccoli florets, 1½ cups (3 oz/90 g), cut into bite-size pieces
• Tomatoes, ¾ cup (4½ oz/140 g) chopped
• Carrot, ½ cup (2 oz/60 g) thinly sliced
• Mushroom soy sauce, 3 tablespoons
• Sugar, 2 teaspoons
• Vegetable oil, 2 tablespoons
• Shallots, ¼ cup (1 oz/30 g) thinly sliced
• Wide rice noodles, ½ lb (250 g), about ½-inch (12-mm) wide
• Sriracha sauce, 2 tablespoons, plus more to taste