Halve lime. Juice one half and cut other half into quarters.

Trim and thinly slice white portions of green onions. Slice remaining green onions on an angle.

Mince cilantro, leaves and stems.

Slice jalapeño into thin rounds. Remove ribs and seeds for less spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.

Coarsely chop peanuts.

In a mixing bowl, combine 1 Tbsp. olive oil, lime juice, soy sauce, white portions of green onions, and half the cilantro (reserve remaining for garnish).

Once water is boiling, add noodles and stir constantly, 30 seconds. Continue cooking until tender, 4-6 minutes.

Drain in a colander, rinsing under cold water to stop the cooking process. Set aside.

While pasta cooks, sear shrimp.

Pat shrimp dry.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until lightly browned, 1-2 minutes per side.

Transfer shrimp to a plate. Shrimp will finish cooking in a later step.

Reserve pan; no need to wipe clean.

Return pan used to sear shrimp to medium-high heat and add 2 tsp. olive oil. Add matchstick carrots to hot pan and stir occasionally until lightly browned, 2-3 minutes.

Add noodles and stir occasionally, 2-3 minutes.

Add lime juice-soy mixture and stir until noodles are completely coated.

Return shrimp and any accumulated juices to pan and stir. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Stir in peanuts and green portions of green onions. Remove from burner.

Plate dish as pictured on front of card, drizzling with peanut sauce and garnishing with remaining cilantro and jalapeño rounds (to taste). Serve lime wedges on the side. Bon appétit!