I've made this twice, each time halving the recipe, and used whatever vegetables I had on hand. I'd suggest adding them later in the cooking (especially snow peas) to keep them crisper unless your noodles absorb liquid very fast. First time making this, it turned out more like pho as I don't think I used enough noodles but it was delicious all the same. It's not listed here but the original calls for a Knorr shrimp cube so I substituted salt-free chicken stock for the water instead. You could add some fish sauce during cooking, then some fresh cilantro as a garnish with a squeeze of lime and a squirt of sriracha.