PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.
SOAK rice noodles for 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.
COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.
HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, for 3 minutes or until shrimp turns pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.
PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.
SERVING SUGGESTION: Serve Peanut Sauce with grilled chicken satays or chicken fingers.
* NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions can be substituted.