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1
Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes.
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2
Drain.
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3
Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons.
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4
Keep the two separate and set aside.
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5
Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl.
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6
Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
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7
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
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8
Scatter the shrimp in one layer in the skillet.
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9
Sear for 1 minute, then remove to a plate.
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10
Add the remaining tablespoon of oil to the skillet over medium-high heat.
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11
Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds.
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12
Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes.
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13
Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp.
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14
Stir-fry for another minute.
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15
If the noodles look too dry, add a little more water.
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16
Divide evenly among four plates.
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17
Sprinkle with peanuts.
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18
Serve with lime wedges, Sriracha and fish sauce on the side.
