Shrimp Pad Thai

Ingredients (19)

• For the Pad Thai Stir-Fry:
• 4 ounces dry brown rice noodles rice sticks
• 2 teaspoons extra virgin olive oil
• 8 ounces medium or large shrimp peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
• 2 cloves garlic minced
• 3 large eggs
• 1/2 cup bean sprouts*
• 1/2 cup freshly grated carrots
• 2 large green onions (or 3 small) finely chopped
• 1/4 cup finely chopped peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving
• For the Sauce:
• 2 tablespoons fish sauce** gluten free if needed
• 1 1/2 tablespoons rice vinegar I used seasoned
• 1 tablespoon low-sodium soy sauce or tamari for gluten free
• 2 tablespoons water
• 1 tablespoon honey plus additional 1-2 teaspoons to taste
• 1-3 teaspoons chili garlic sauce