- '"8 ounces dried
- flat
- linguine-width rice noodles (preferably Annie Chuns or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)"
- 1/4 cup fish sauce (such as nam pla or nuoc nam)'
- '1/4 cup tamarind juice concentrate
- or 2 tablespoons tamarind paste mixed with 2 tablespoons water'
- '3 tablespoons (packed) dark brown sugar'
- '2 teaspoons chili-garlic sauce
- plus more for serving'
- '3 tablespoons vegetable oil'
- '4 large eggs
- beaten to blend'
- '3/4 pound peeled and deveined medium shrimp'
- '1 bunch scallions
- green and white parts separated
- coarsely chopped'
- '2 cups mung bean sprouts (about 1/3 pound)
- plus more for serving'
- '1/4 cup roasted
- salted peanuts
- coarsely chopped
- plus more for serving'
- 'Coarsely chopped fresh cilantro (for serving)'
- 'Lime wedges (for serving)'
- Place noodles in a medium heatproof bowl
- Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand)
- Drain; set aside
- Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp
- chili-garlic sauce, and 1/4 cup hot water in another medium bowl
- Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high
- Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute
- Add scallion whites, fish sauce mixture, and reserved noodles
- Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes
- Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more
- Divide noodle mixture among plates
- Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce
