3 tbsp each lime juice & Asian fish sauce
2 tbsp each ketchup & brown sugar
1 tbsp each grated gingerroot and soy sauce
1 tsp sesame oil
1/4 tsp red pepper flakes
8 oz (227g) rice stick noodles
2 tsp peanut or veggie oil
1/2 c thinly sliced red onions or shallots
2 tsp minced garlic
1 med. red bell pepper, thinly sliced
8 oz uncooked med. shrimp, peeled & deveined
1 c. diced extra-firm tofu (if you don't like tofu, use cooked chicken instead)
2 c. bean sprouts
1/2 c. chopped green onions
1/4 c. chopped fresh cilantro
1/4 c. chopped dry-roasted peanuts
First gather all ingredients and get them ready (i.e. chop the peppers etc) Once you're ready, this comes together very quickly.
Prepare sauce: Whisk lime juice, fish sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil, and red pepper flakes in a medium bowl. Set aside.
Place rice noodles in a large bowl, and pour boiling water over top, let soak 7 minutes. Drain
While noodles are soaking, heat oil in large skillet or wok. Add onions & garlic. Cook & stir over med-high heat until onions are tender, about 2 minds. Add re pepper & cook 2 more mins. stirring often. Add shrimp and tofu. Cook and stir until shrimp turn pink, about 3 mins. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss & cook until mixture is hot. Add peanuts and toss again.