Healthy Shrimp Pad Thai

6 oz Annie Chun's Pad Thai Brown Rice Noodles (1/4 box dry) (by TMKOPPY)
2 T Peanut Oil
16 oz Shrimp, raw
4 clove Garlic
1 c Grated Carrots, raw
4 serving Green Onion (fresh-1 stalk)
1/2 c Peanuts, dry-roasted
4 T Fish Sauce
3 T Vinegar - Natural Rice Vinegar (Nakano)
2 T Soy sauce (tamari)
4 T Water, tap
2 T Honey
3 T Sriracha Hot Sauce
2 T JIF creamy peanut butter

Scrambling and adding an egg can be an option.

Instructions
1. Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, honey, peanut butter, and sriracha. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional sriracha.
2. Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic. Stir in the sauce.
3. Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ZENAHOME.