- Begin by mincing the garlic and thinly slicing the red onion, then chop green onions, separating the whites from the greens. Set aside.
- In a large saucepan over medium-high heat, drizzle one tablespoon of oil. Crack in two eggs and whisk to scramble. Cook for 2-3 minutes then remove eggs from the pan and set aside.
- Into the same pan, drizzle another tablespoon of oil and add sliced red onion. Sauté over medium-high heat for 2-3 minutes before adding garlic and the chopped whites of the green onion. Stir frequently.
- Add shrimp and continue stir frying for another 2-3 minutes, until shrimp are opaque, then add bean sprouts.
- Mix in the scrambled egg then stir in the sauce packet. Toss until all ingredients are coated in the sauce, then reduce heat to low.
- While the shrimp and vegetables are simmering, bring a large pot of water to a boil. Add noodles and cook for 4 minutes, then strain and transfer to a bowl.
- Pour sauce, shrimp, and vegetables over the noodles. Sprinkle with chopped peanuts and the remaining chopped green onion. If desired, add a squeeze of fresh lime juice before serving.
Recipe created in partnership with Remi at @cookingwithremi
