Cook rice noodles according to packet instructions, refresh under cold water, and drain.
Mix the cooked noodles with lime juice, zest, one tablespoon soy sauce, mint, and coriander.
Beat the eggs with the remaining soy sauce and season with salt and pepper.
Fry the eggs in oil until setting, add noodle filling, fold over, and fry until golden-brown.
Deep fry dry noodles in a saucepan of hot oil for 30 seconds until puffed, then drain.
Sauté the yellow pepper, chilli, and garlic in olive oil for 2 minutes.
Simmer peppers with sugar and vinegar for 10 minutes until sticky.
Serve the omelette topped with crisp noodles and sticky peppers.