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1
Place the noodles in a large bowl and cover with boiling water.
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2
Soak until the noodles have softened, at least 15 minutes.
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3
Meanwhile, in a small saucepan set over medium heat, add the brown sugar, tamarind concentrate and fish sauce.
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4
Bring to a simmer and simmer gently until the brown sugar dissolves, about 1 minute.
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5
Drain the noodles using a strainer or colander.
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6
In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until it shimmers.
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7
Add the shrimp and cook, stirring constantly, until the shrimp is just cooked through, about 1 1/2 minutes.
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8
Transfer the shrimp to a plate.
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9
Add the remaining tablespoon of oil to the wok and when hot, add the shallots and cook, stirring often, until they turn translucent and begin to brown, about 1 minute.
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10
Turn the heat to medium-low, add the eggs and stir quickly to mix the yolks and whites.
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11
Continue cooking, while stirring, until the eggs are just set, about 30 seconds.
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12
Add the noodles, return the heat to medium-high, and cook, stirring constantly, until the noodles are warmed through, 30 seconds to a minute.
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13
Add the reserved shrimp, then add the prepared sauce and cayenne and cook, stirring, until the noodles and chicken are coated.
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14
Add the bean sprouts and cook, stirring, until the bean sprouts are barely wilted, about 30 seconds.
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15
Taste the noodles.
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16
Adjust the seasoning, if needed.
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17
Transfer the pad Thai to two bowls.
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18
Garnish with the peanuts and serve with lime wedges.
