Ingredients
6 ounces uncooked thick rice noodles1/4 cup rice vinegar3 tablespoons reduced-sodium soy sauce2 tablespoons sugar2 tablespoons fish sauce or additional reduced-sodium soy sauce1 tablespoon lime juice2 teaspoons Thai chili sauce1 teaspoon sesame oil1/4 teaspoon crushed red pepper flakesSTIR-FRY:1-1/2 pounds uncooked medium shrimp, peeled and deveined3 teaspoons sesame oil, divided2 cups fresh snow peas2 medium carrots, grated2 garlic cloves, minced2 large eggs, lightly beaten2 cups bean sprouts2 green onions, chopped1/4 cup minced fresh cilantro1/4 cup unsalted dry roasted peanuts, chopped
Preparation
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
In a large nonstick skillet or wok, stir-fry the shrimp in 2 teaspoons oil until they turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil, 1-2 minutes. Add garlic, cook until vegetables are crisp-tender, about 1 minute longer. Add eggs; cook and stir until set.
Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.
