Soak glass noodles in a bowl of cold water for about 10 minutes. Drain the noodles in a sieve and soak in hot, slightly salted water for about 1 minute
Clean and peel the carrots and turn them into spirals with a spiral slicer (or grate them with a grater). Clean, wash and cut spring onions into rings. Wash and halve the cucumber, scrape out the core with a small spoon. Cut the cucumber into pieces. Wash coriander, shake dry and pluck leaves from the stalks
Finely chop some coriander. Whisk the eggs and season with salt and pepper. Mix in the chopped coriander. Heat 1 tablespoon of oil in a frying pan. Fry the eggs in it for about 3 minutes until they become coarse scrambled eggs. For the vinaigrette, clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Mix fish sauce, lime juice, sugar and chili. Add 2 tablespoons of oil and sesame oil bit by bit. Coarsely crush peanuts in a mortar. Mix glass noodles, carrots, spring onions, cucumber, coriander leaves, peanuts and vinaigrette. Fill salad into 4 bowls and spread scrambled eggs on top
Preparation time 25-30 minutes