Ingredients:
400g wide rice noodles
⅔ cup chicken stock
½ cup tomato paste
¼ cup fish or soy sauce
4 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime zest
2 tbsp lime juice
1 tsp siracha sauce (plus more for serving)
4 tsp canola oil
2 eggs, lightly beaten
400g large raw and peeled shrimp
1 1/2 cups matchstick carrots
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp minced ginger root
2 cups bean sprouts
¼ cup chopped unsalted peanuts (optional)
Fresh cilantro for garnish
Instructions:
1. In a large bowl, soak noodles in warm water for 20 minutes.
2. Meanwhile, in a small bowl, whisk together stock, tomato paste, fish sauce, sugar, cornstarch, lime zest and juice and siracha; set aside.
3. In a wok or large skillet, heat 2 tsp of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to a plate.
4. Wipe out wok; add remaining oil. Cook shrimp until opaque or fully cooked, over medium-high heat. Transfer to separate plate. Add carrots, red pepper, garlic and ginger to pan; cook, stirring for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute. Add sauce and continue to cook about 3 minutes or until noodles are softened.
5. Return egg mixture and shrimp to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with cilantro and peanuts.