1/2 cupscallionssliced (white and light green parts only)
4garlic clovesfinely chopped or minced
2large carrotsvery thinly sliced
340gmedium wild shrimpfresh or frozen, cleaned & deveined
salt & pepperto taste (be wary that the sauce is already quite salty)
1cupmung bean sprouts
roasted peanutschopped, for garnishing
cilantrochopped, for garnishing
limecut into wedges, for garnishing
For The Sauce
In a small mixing bowl, whisk together all of the ingredients for the sauce and set aside until needed.
For the Noodles
Cook your noodles according to the package instructions. See notes for my tips on how to cook them.
In a wok or large skillet, heat the avocado oil on medium heat. Once heated, add in the scallions and the garlic cloves and cook until slightly softened and fragrant.
Add in the carrots and cooked until slightly softened - roughly 4 mins.
Push the cooked vegetables to one side of the pan. Drizzle a tiny bit more oil on the empty side, add in the shrimp and sauté until cooked through (3-5 mins). Then, mix the whole together.
Make a well in the middle of the pan, add in the whisked eggs and scramble them. Once cooked, mix the whole together.
Add in the mung bean sprouts, toss to combine. Salt & pepper to taste.
Add the sauce into the hot pan, mix to combine, and cook for about 2 mins, or until bubbly and starting to thicken slightly.
Add in the cooked noodles, and mix to combine - gently not to break the noodles.
Plate generously, and top with chopped peanuts, cilantro and a lime wedge. Serve warm.
My suggestion for cooking the noodles is to bring a pot of water to a boil, add in the noodles, shut off the stove and allow to cook (keep them slightly al-dente as they will soften some more when added to the sauce and veggies). Once cooked, strain them and run them under cold water to stop the cooking. Drizzle and toss with a touch of avocado oil to keep from sticking.
If using frozen shrimp, I suggest letting them drain on a plate lined with a paper towel before cooking, to ensure they are no longer holding water.