Slightly sweet, salty, crunchy and tangy all at once, this one-pot noodle is great meal to throw together when you're craving Thai food.
In a Dutch oven or other heavy-bottomed pot with a lid, add the carrot, bell pepper, scallions, garlic, ginger, chopped peanuts, vegetable broth, 1/2 cup water, soy sauce, fish sauce, brown sugar and red pepper flakes. Stir to combine. Add the linguine, breaking to fit if necessary.
Bring to a boil, cover, reduce the heat and simmer for about 5 minutes. Remove the lid, stir in the shrimp, and cook, uncovered, for about 5 minutes more, until the linguine is al dente and the shrimp are pink and cooked through.
Stir in the cilantro and lime juice. Season to taste with salt. Serve garnished with additional chopped peanuts, chopped cilantro and mung bean sprouts, along with lime wedges.