Steps:
- In a meduim bowl combine lime rind through brown sugar and 1 tablespoon peanut oil. Pour half the marinade into small bowl. Add the shrimp to the meduim bowl and refrigerate for 1/2 hour. In a large skillet, add 1 tablespoon peanut oil. Add peppers, carrots and scallions. Cook for 5 minutes. Strain shrimp and add to pan, cook for 3 minutes or just until they turn pink. Add reserved marinade and cilantro. Cook for 3 minutes more. Place cooked udon on large platter. Top with mung sprout and shrimp-vegetable mixture. Top with peanuts - serve.
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