Shrimp Pad Thai

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of water to a boil.
Thinly slice the red pepper and then cut slices in half.
Thinly slice the carrot.
Mince 3 cloves garlic.
Roughly chop the cilantro to make about 1 Tbsp.
Place prepped veggies in separate piles on a plate.
Roughly chop the peanuts, and thinly slice the green onion, discarding white parts.
Pat shrimp dry with a paper towel, and season with a little salt and pepper.
Place a bowl of ice water by the stove.

Make the Pad Thai Sauce
In a small bowl, combine the pad thai sauce with the brown sugar, sriracha to taste, and 3 Tbsp. water.
Mix until sugar has dissolved.
Place sauce by the stove.

Cook the Sprouts & Noodles
Add the bean sprouts to the boiling water and blanch 30 seconds.
With a slotted spoon, transfer sprouts to the ice water to cool for about a minute, then drain and set aside.
Move hot water off the burner and add in the rice noodles.
Allow to soak until soft and cooked through, but not mushy; 5-7 minutes uncovered.

Cook the Shrimp and Veggies
Heat ½ Tbsp. olive oil in a large pan over medium-high heat.
Saute the bell pepper and carrots for 3-4 minutes.
Add the garlic and shrimp and cook until shrimp are just turning pink; 1-2 minutes (add oil if pan dries).
Crack the egg into the pan and mix until scrambled.
Add the pad thai sauce and bring to a simmer, cook for about 1 minute.
Drain the noodles, and add them to the pan along with the bean sprouts mixing for 1 minute. Remove from heat and set aside.

Plating
Divide the noodle mixture between your dishes and drizzle with any remaining pan juices. Garnish with chopped peanuts, cilantro, and sliced green onions.
Cut the lime into wedges and squeeze in desired amount of lime juice to bring out all the flavors!
Enjoy!