Shrimp Pad Thai

I got this recipe from cooking light magazine. My husband LOVES pad thai so I just had to try it. I turned out so good!

the ingredients...

6 oz. uncooked thick rice noodles
1/4 cup rice vinegar
3 tbsp. soy sauce
2 tbsp. sugar
2 tbsp.
2 tbsp. fish sauce or additional soy sauce
1 tbsp. lime juice
2 tsp. chili sauce
1 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
STIR FRY:
1 lb. uncooked med-large shrimp
3 tsp. sesame oil, divided
2 cups of fresh snow peas( I used edamame..soy beans)
2 med. carrots grated
2 cloves of minced garlic
2 eggs lightly beaten
2 cups of bean sprouts
2 green onions, chopped
 1/4 cup chopped dry roasted peanuts ( I did not use)
Cook noodles according to package directions. Meanwhile, in a bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended, set aside

In a large non-skillet or wok, stir-fry shrimp in 2 tbsp. oil until shrimp turn pink; remove and keep warm. Stir fry snow peas and carrots in remaining oil for 1-2 min. Add garlic, cook 1 min. longer or until vegetables are crisp-tender. Add the eggs; cook and stir until set.
Drain noodles; add to shrimp mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean spouts and green onions; heat through. Sprinkle with cilantro and peanuts.