Cover 1/2 450-g pkg rice-stick noodles with boiling watering a large bowl. Let soak, stirring frequently, until tender, 8-10 min. Add 2 cups of bean sprouts for the last 2 to 3 minutes of soaking.
Heat a large frying pan over medium - high. Add 2 tsp canola oil, then 1/2 454- g pkg thawed and peeled shrimp. Cook, stirring frequently, until shrimp turns pink, about 2 min per side. Transfer shrimp to plate and reduce heat under pan to medium - low. Add 1 tsp canola oil, then 2 minced garlic cloves and 2 tsp minced ginger. Cook 1 min. Stir in 1/2 cup of water, 1/4 cup hoisin sauce, 1/4 cup lime juice, 2 tbsp peanut butter and 2 tsp spriacha.
Drain the noodles and bean sprouts well, then add to pan. Toss to coat noodles, then stir in shrimp, 2 medium carrots, grated, and 1/2 cup cilantro.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (48%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.5mg||0 %|
|Sodium 275.8mg||10 %|
|Potassium 134.4mg||4 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.6g|
|Protein 2.4g||3 %|
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Calories per serving: 98
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