Colorful Shrimp Pad Thai

• 6 ounces uncooked thick rice noodles
• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• 2 teaspoons Thai chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 3 teaspoons sesame oil, divided
• 2 cups fresh snow peas
• 2 medium carrots, grated
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1/4 cup unsalted dry roasted peanuts, chopped

1. 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.
2. In a
3. or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
4. 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.

rice noodles, rice vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, sesame oil, red pepper, shrimp, sesame oil, fresh snow peas, carrots, garlic, eggs, bean sprouts, green onions, fresh cilantro, peanuts

Taken from www.tasteofhome.com/recipes/colorful-shrimp-pad-thai/ (may not work)