Spicy Shrimp Stir-Fry with Noodles

Ingredients:

• 110 g flat rice noodles
• 2 tbsp. l. + 1 tsp. Sahara
• 2 tbsp + 1 tsp Asian fish sauce
• 2 tbsp. l. rice vinegar
• 1/4 cup peanut butter
• 2 large eggs, beaten with a pinch of salt
• 350 g medium shrimp, peeled and deveined
• 3/4 tsp red pepper flakes
• 4 cloves garlic, chopped
• 2 shallots, thinly sliced
• 1 cup firm tofu, diced (about 170 g)
• 5 green onions (3 cut into 1 cm pieces, 2 finely chopped)
• 1 and 1/4 cups mung bean sprouts
• 1/3 cup chopped salted roasted peanuts, plus extra for serving
• For serving: lime wedges, sriracha sauce

Preparation:

1. Place the noodles in a medium bowl and cover with hot water. Soak until tender, about 30 minutes. Drain and set the noodles aside. In a small bowl, combine the sugar, fish sauce, and vinegar.
2. Heat a large skillet over medium heat and add 1 tablespoon of peanut oil. Pour in the eggs, tilting the pan to create a thin, even pancake. Cook until set, about 45 seconds. Transfer the eggs to a cutting board and cut into 1-cm pieces. Set aside.
3. Add another 1 teaspoon of peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of pepper flakes, and salt to taste. Cook, stirring, until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
4. Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallot, and remaining 1/4 teaspoon red pepper flakes and cook, stirring, until lightly browned, about 1 minute. Add the tofu and cook for another 2 minutes.
5. Add the noodles and cook, stirring, until lightly coated with the garlic oil, about 1 minute. Add the fish sauce mixture and large pieces of green onion and heat through. Add the egg and shrimp, 1 cup of sprouts, and 1/3 cup of peanuts and stir.
6. Divide the noodles among bowls and top with the remaining sprouts, peanuts, and chopped green onions. Serve immediately with lime wedges and Sriracha sauce.