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1
Put the noodles in a large bowl and cover with very hot water.
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2
Let soak until just pliable, about 15 minutes (or according to package directions).
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3
Drain the noodles in a colander, shaking off excess water.
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4
Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
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5
In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering.
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6
Add the shrimp, scallops and squid and cook over high heat, stirring occasionally, until browned and cooked through, 2 to 3 minutes.
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7
Transfer the seafood to a plate.
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8
Heat the remaining 1 tablespoon of oil.
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9
Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
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10
Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
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11
Scrape the noodles to one side of the pan and add the eggs.
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12
Cook, stirring occasionally, until nearly set, about 1 minute.
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13
Toss everything together.
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14
Add the sauce and the 1/4 cup cilantro and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
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15
Add the seafood and cook until just heated through.
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16
Transfer the pad Thai to a platter.
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17
Garnish with more cilantro and serve with lime wedges.
