Pad Thai with Shrimp

Instructions

1. Prepare the noodles
   Place rice noodles in a large bowl and cover with hot water. Let soak for 8-10 minutes until soft but still firm (al dente). Drain thoroughly and set aside.
2. Make the sauce
   In a small bowl, whisk together fish sauce, brown sugar, tamarind paste (or lime juice and extra sugar), and sriracha sauce until sugar dissolves. Set aside.
3. Cook the shrimp
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove from wok and set aside.
4. Prepare the base
   Add remaining 2 tablespoons of oil to the wok. Add minced garlic and white parts of green onions, stir-frying for 30 seconds until fragrant. Push to one side of the wok.
5. Cook the eggs
   Pour beaten eggs into the empty side of the wok. Let set for 15 seconds, then scramble until just cooked but still moist, about 1 minute.
6. Combine everything
   Add drained noodles to the wok and pour the prepared sauce over them. Toss everything together and stir-fry for 2-3 minutes until noodles absorb the sauce.
7. Add remaining ingredients
   Return the cooked shrimp to the wok. Add bean sprouts, chopped peanuts, and half the green parts of onions. Toss everything together and cook for another 1-2 minutes until heated through.
8. Serve
   Transfer to serving plates. Garnish with remaining green onions, cilantro, extra peanuts, and lime wedges. Serve immediately while hot.