Pre-heat oven to 350 degrees and start boiling a pot of water for the noodles.
Start prepping ingredients: chop one and a half red peppers and an English cucumber into matchsticks, shred the carrots, remove the cilantro leaves from the stems, and rough-chop the peanuts.
When the oven is preheated, cook Gorton’s Simply Bake Shrimp Classic Scampi in the oven on a baking sheet for 17 minutes.
Remove shrimp from the oven, and open the package. Use a slotted spoon to transfer the shrimp to a bowl and allow them to cool.
Meanwhile, prepare and cook noodles according to the package instructions (this will vary depending on the noodle and brand you use). Drain and set them aside.
For the Pad Thai Sauce, in a medium bowl, whisk together the tamari, peanut butter, chili garlic sauce, honey, and lime juice. Reserve half of this to use as a dipping sauce, and use the other half in the noodles.
Combine the noodles, shrimp, and green onions, along with 1/2 of the Pad Thai sauce. Fold the mixture gently to combine thoroughly and set aside.
Fill a shallow bowl or pie dish with warm water. Submerge a rice paper wrapper in the water for 30-60 seconds, just until it is flexible enough to roll up. Then transfer it to cutting board and lay flat.
Add Pad Thai noodles and shrimp, carrots, cucumbers, cilantro and a sprinkle of peanuts to the bottom third of the sheet. Start rolling the ingredients up towards the top of the rice paper.
Place seam-side down on a serving plate or baking sheet and cover with a damp, room-temperature towel to keep them fresh while you make the rest of the batch.
Cut in half before serving, and serve with lime wedges alongside the remaining Pad Thai sauce.