Cook the rice noodles according to package instructions and strain. Cut the vegetables into fine strips. Beat the eggs and add to the hot (as large as possible!) pan with oil.
Scramble and flip like regular scrambled eggs but continue to fry/fry until the mixture or fat foams. Add the pasta, sprinkle with the sugar and deglaze with the vinegar and other sauces.
When all the seasonings are well distributed, add the vegetables.
Once the vegetables are well heated, you can serve. The pasta can also be eaten very well lukewarm and is therefore well suited for parties and buffets. The quantities given for the sauces are only meant to provide a rough guide, as they should be adjusted to suit individual tastes. Probably they are even kept very low, since I rather season according to ‘eye measure’. For our German seasoning habit, it is in any case a considerable amount! I learned the preparation from a Thai friend and was very surprised about the quantities, but it tastes simply delicious!