Directions

1. Fill a large dish with hot water and soak the noodles according to the package instructions, usually 8-10 minutes. Drain, rinse with cool water, and set aside.
2. In a small bowl, whisk together the soy sauce, lime juice, red chili paste, and fish sauce. Set aside.
3. Place the shrimp, beaten eggs, vegetables, noodles, and sauce by the stove along with an empty mixing bowl.
4. Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for 90 seconds, until the shrimp are just turning bright pink and opaque. Transfer to the empty mixing bowl.
5. Return the pan to heat and pour in the beaten eggs. Scramble with a spatula, breaking into small curds, until just set, about 30-45 seconds. Transfer to the bowl with the shrimp.
6. Add the remaining coconut oil to the pan. Once simmering, add the shallot, garlic, carrots, and snow peas and sauté for 2 minutes, until just tender.
7. Add the noodles and about half the sauce to the pan and cook for about 2 minutes, tossing until the noodles have softened and absorbed most of the sauce.
8. Add the shrimp and eggs back to the pan along with the remaining sauce and cook for about 1 minute, until everything is heated through.
9. Immediately transfer to a large serving dish.
10. Garnish with bean sprouts, fresh cilantro, peanuts, and lime wedges.