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Place noodles in a large bowl; pour hot water over to cover. Let soak for 5-10 minutes until tender. Drain; set aside.
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Mix Lee Kum Kee Pad Thai sauce and Sriracha Chili Sauce, set aside.
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Heat vegetable oil in a wok or large skillet over medium-high heat. Stir in egg.
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Add shrimp. Cook until shrimp and egg are almost cooked through, 2-3 minutes.
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Add noodles and cook for 1 minute. Stir in bean sprouts, red bell pepper and sauce mixture.
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Add red chili flakes, chili powder and peanuts, toss well. Transfer to serving plate.