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Speedy pad Thai
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| 225g | rice stick noodles |
| 2 cups | bean sprouts |
| 3 tsp | canola oil divided |
| 1/2 a lb of shrimp | |
| 2 | garlic cloves |
| 2 tsp | mince ginger |
| 1\3 cup water | |
| 1/4 cup | hoisin |
| 1/4 cup | lime juice |
| 2 tbsp | natural peanut butter |
| 2 tsp | sriracha |
| 2 medium | carrots grated |
1\2 cup cilantro
1. Cover noodles with boiling water in a large bowl. Let soak stirring frequently until tender about 8-10 min. Add bean sprouts last couple mins.
2. Heat a large frying pan over med-high. Add 2 tsp canola oil then add shrimp. Cook stirring frequently until shrimp turn pink about 4 min total. Transfer to plate and reduce heat to med-low. Add 1 tsp oil, garlic, and ginger. Cook - min. Stir in water, hoisin, lime juice, peanut butter and sriracha.
3. Drain noodles and bean sprouts well, the. Add to pan. Toss to coat noodles, then stir in shrimp, carrots and cilantro
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