Ingredients

• 1 , 8 ounce
• 2 teaspoons peanut oil
• 1 small onion , diced
• 2 cloves garlic , minced
• 3 tablespoons rice wine vinegar
• 3 tablespoons ketchup
• 3 tablespoons fish sauce
• 3 tablespoons sweet chile sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon light soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon white sugar
• 1 teaspoon red pepper flakes
• 0.5 teaspoons cayenne pepper
• 12 uncookeds medium shrimp , peeled and deveined
• 2 eggs , lightly beaten
• 1 cup unsalted dry-roasted peanuts , chopped
• 0.5 pounds bean sprouts
• 0.25 cups shredded carrots , Optional
• ½ lime , cut into wedges
• 0.25 cups chopped green onions
• 0.25 cups coarsely chopped cilantro

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
3. 3 Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
4. 4 Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
5. 5 Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition per serving