1. Add a teaspoon of oil in a small saucepan and fry the yellow onions until soft. Add the remaining ingredients of the creamy p-nut sauce and bring to a light simmer for about 2-3 minutes. With an immersion blender, blend until the sauce is smooth. Taste and adjust for flavours, adding more of the ginger/garlic/pepper paste, lime, honey, or peanut butter as needed. If it is very thick, add some water to thin. For additional spice, add in a few squirts of Sriracha sauce. 

2. Bring a large pot of lightly salted water to a boil. Add the rice noodles and cook until soft. Drain & rinse under cold water.

3. In a large fry pan, add a bit of oil and fry up the carrots and peppers until just starting to soften, about 4-5 minutes. Remove temporarily. Add the shrimp and a bit of oil to the pan and fry until they turn white, around 1 min on each side. Add the veggies to the rice noodles and stir in the creamy p-nut sauce. Fold in the bean sprouts to warm, but not cook.

4. Plate with the pad Thai mixture, and top with optional garnishes like crushed peanuts, freshly chopped cilantro, a lime wedge, extra p-nut sauce or some Sriracha sauce.