1/4 cup macadamia nuts, toasted and coarsely chopped
1 large lime, quartered
Bring a large pot of water to a boil. Add vermicelli to the pot and cook according to the package directions. Drain.
In a wok or large sauté pan, heat oil over high heat. Add shallots, garlic, ginger, coriander, carrot, and green beans. Add chiles to taste and stir-fry over high heat until vegetables are crisp-tender, about 5 minutes.
Add coconut milk, soy sauce, and molasses to the wok and bring to a boil. Add frozen Veat, cover it with hot vegetables, and mix until it separates into pieces.
When pieces are warmed through, add eggs. Crack eggs into the bottom of the wok and dump vermicelli on top. Stir, turning vermicelli to coat with eggs and sauce. Continue stirring until eggs are cooked and lose their glossy appearance. Stir in basil.
Divide among four plates, top each serving with macadamia nuts, and serve immediately with a wedge of lime alongside.