# What You'll Need:
→ Protein
01 - 14 oz medium shrimp, peeled and deveined
→ Noodles
02 - 7 oz rice noodles
→ Vegetables
03 - 1 medium zucchini, julienned
04 - 1 large carrot, julienned
05 - 2 cloves garlic, minced
06 - 3 green onions, sliced
→ Sauce
07 - 3 tablespoons soy sauce
08 - 2 tablespoons lime juice
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon chili garlic sauce, optional
→ Toppings
12 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving
# How To Make It:
01 - Cook rice noodles according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a small mixing bowl, whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce until fully combined. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté minced garlic for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and cooked through. Remove shrimp and set aside on a clean plate.
05 - In the same pan, add julienned zucchini and carrot. Stir-fry for 2 to 3 minutes until vegetables are just tender with slight crunch remaining.
06 - Return cooked noodles, green onions, and prepared sauce to the pan. Toss all ingredients together until evenly coated and heated through.
07 - Return cooked shrimp to the pan and gently mix everything together until evenly distributed and heated.
08 - Divide noodle mixture among four serving bowls. Top each bowl with chopped peanuts, fresh cilantro, and lime wedges.
