Step 1

Prepare the rice noodles according to package directions by soaking in hot water.

Step 2

For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.

Step 3

Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.

Step 4

Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.

Step 5

Add the shrimp and heat through.

Step 6

Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. I let everyone at the table add their own toppings to the noodles. Serve warm or at room temperature.