Speedy Pad Thai

Cover 1/2 450-g pkg rice-stick noodles with boiling watering a large bowl. Let soak, stirring frequently, until tender, 8-10 min. Add 2 cups of bean sprouts for the last 2 to 3 minutes of soaking. Heat a large frying pan over medium - high. Add 2 tsp canola oil, then 1/2 454- g pkg thawed and peeled shrimp. Cook, stirring frequently, until shrimp turns pink, about 2 min per side. Transfer shrimp to plate and reduce heat under pan to medium - low. Add 1 tsp canola oil, then 2 minced garlic cloves and 2 tsp minced ginger. Cook 1 min. Stir in 1/2 cup of water, 1/4 cup hoisin sauce, 1/4 cup lime juice, 2 tbsp peanut butter and 2 tsp spriacha. Drain the noodles and bean sprouts well, then add to pan. Toss to coat noodles, then stir in shrimp, 2 medium carrots, grated, and 1/2 cup cilantro.