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1
Place the cabbage in a bowl and cover with ice water.
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2
Set aside while you prepare the remaining ingredients.
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3
Bring a pot of water to a boil.
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4
Salt if desired.
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5
Drain the noodles and add to the pot.
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6
Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly.
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7
Using a scissors, chop coarsely and transfer to a bowl.
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8
Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s).
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9
Toss together.
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10
Beat one of the eggs in a bowl and season with salt to taste.
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11
Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg.
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12
Swirl the pan and let the egg spread out in a thin pancake.
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13
Lift the edges of the pancake to let egg run underneath.
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14
It should cook through quickly.
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15
Flip over and cook for a few seconds on the other side, then remove from the heat.
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16
Repeat with the other egg.
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17
Roll up the pancakes and cut in thin strips.
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18
Add half the egg shreds to the noodles and set the other half aside.
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19
Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste.
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20
Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes.
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21
Cook, stirring, until fragrant, about 1 minute.
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22
Transfer to a bowl.
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23
Allow to cool slightly.
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24
Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together.
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25
Taste and add salt.
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26
It should be somewhat salty.
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27
Toss with the noodle mixture.
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28
Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.
