Shrimp Pad Thai

1 tbsp Fish Sauce
1 fruit (2" dia) Limes
2 tsp Ginger Root
2 tbsp Soy Sauce
2 cup Rice Noodles
1 oz Kar's Salted Peanuts
1 tbsp Crisco Pure Vegetable Oil
1 tsp Red chili pepper flakes
2 tbsp Mirin, Kikkoman manjo aji mirin sweet cookiing rice seasoning
6 oz Shrimp, raw
1 cup, strips or slices Carrots, raw
74 gram(s) bell pepper, red, sweet, raw
1 serving Green Onion (fresh-1 stalk)

1. Heat oil over medium high heat
2. Bring a medium pot of water to a boil
3. Add carrots and bell pepper slides, stir fry 5 min until soft. Remove from pan.
4. Add rice noodles to boiling water, remove pot from heat, cover for 6 minutes
5. Meanwhile, add shrimp to the pan and stir fry until pink . Remove from pan.
6. Add the fish sauce, soy, mirin, and red pepper flakes to the pan and decreased heat to medium-low
7. Add the veggies back into the pan
7. Drain noodles and add to pan. Toss the noodles and veggies. If it looks fry add a couple tablespoons of water
8. Split the noodles into two wide bowls. Top each with half the shrimp
9. Roughly chop the peanuts and slice the green onion. Put half of each on top of each bowl.
10. Cut lime in half and the half into quarters. Garnish each bowl with a quarter lime for the diner to squeeze on at the table.