Pad Thai Rice Bowls With Shrimp And Peanuts

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2 teaspoons canola oil, divided

1 pound medium shrimp, peeled and deveined

2 eggs, lightly beaten

1/3 cup reduced-sodium thai fish sauce

1/3 cup sugar

1 1/2 teaspoon rice wine vinegar

5 cloves garlic, minced

2 tablespoons minced shallot

5 cups cold cooked jasmine rice

1/2 cup chopped scallions

2 cups fresh bean sprouts

3/4 cup roasted salted peanuts, chopped quartered limes, chopped cucumbers, shredded carrots (optional)

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