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1
Put the noodles in a medium bowl with hot water to cover.
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2
Soak until tender, about 30 minutes.
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3
Drain and set aside.
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4
Whisk the sugar with the fish sauce and vinegar in a small bowl.
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5
Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil.
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6
Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg.
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7
Cook until just set, about 45 seconds.
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8
Invert the eggs onto a cutting board and cut into 1/2-inch pieces.
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9
Set aside.
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10
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat.
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11
Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste.
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12
Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes.
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13
Transfer to a plate.
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14
Heat the remaining 2 tablespoons peanut oil over high heat.
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15
Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute.
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16
Add the tofu and cook about 2 minutes more.
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17
Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute.
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18
Add the fish sauce mixture and large scallion pieces and heat through.
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19
Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot.
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20
Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions.
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21
Serve immediately with the lime wedges and Sri Racha.
