Pad Thai with Zucchini Noodles | The Leaf

Ingredients

• 2 Tbsp. rice vinegar
• 2 Tbsp. low-sodium soy sauce
• 2 tsp. chili garlic sauce
• 1 tsp. honey
• ¼ tsp. red chili flakes (optional)
• 2 tsp. sesame oil, divided
• 4 medium carrots, peeled and spiralized
• 1 large zucchini, spiralized
• 1 tsp. minced garlic
• 6 ounces shrimp, peeled and deveined
• 2 green onions, thinly sliced
• 1 large egg
• 1 cup bean sprouts
• 1 Tbsp. peanuts, roughly chopped
• 2 Tbsp. cilantro leaves, roughly chopped
• 2 lime wedges