Shrimp Pad Thai

Instructions

1. Prepare the noodles
   Soak the rice noodles in warm water for 15-20 minutes until they are pliable but still firm. Drain well and set aside. They will finish cooking in the pan later.
2. Make the sauce
   In a small bowl, whisk together fish sauce, brown sugar, tamarind paste, and sriracha (if using) until the sugar dissolves. This is your Pad Thai sauce. Set aside.
3. Cook the shrimp
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside.
4. Cook the aromatics and eggs
   Add the remaining 2 tablespoons of oil to the same pan. Add minced garlic and white parts of green onions, stir-frying for 30 seconds until fragrant. Push everything to one side of the pan, pour the beaten eggs on the empty side, and scramble until just set but still moist.
5. Combine noodles and sauce
   Add the drained noodles to the pan and pour the prepared sauce over them. Toss everything together and cook for 2-3 minutes until the noodles are soft but still have a slight chew. If the noodles seem too dry, add a tablespoon of water.
6. Add remaining ingredients
   Return the cooked shrimp to the pan, add half of the bean sprouts and half of the chopped peanuts. Toss everything together and cook for another minute until well combined and heated through.
7. Serve and garnish
   Transfer the Pad Thai to serving plates. Top with remaining bean sprouts, green parts of the onions, remaining peanuts, and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the noodles.