3 tablespoons apple cider vinegar
4 tablespoons soy sauce
1.5 tablespoon creamy natural peanut butter
6 oz rice noodles
2 tablespoons peanut oil
2 cloves garlic
2 eggs, scrambled
12 oz bag broccoli slaw, if bean sprouts are nowhere to be found
1/2 pound uncooked, shelled shrimp
1/2 cup chopped (or put in a bag and pounded with a mallet) unsalted roasted peanuts
1/2 a lime, juiced
Whisk sauce together. Set aside.
Cover rice noodles with hot (nearly boiling) water for 5 minutes or so, until just tender, but not too soft. Drain and set aside.
Heat peanut oil over medium high heat in large skillet. Once oil begins to shimmer, add garlic. Cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add broccoli slaw; cook until it becomes a nice bright green.
Empty the pan into a large bowl. Add shrimp to pan, cook until pink.
Add veggie and egg mix, rice noodles, and sauce to pan; combine and cook just until heated through.
Serve into bowls, top with chopped peanuts and lime.