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1
Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more.
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2
Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
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3
In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar.
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4
Taste and adjust flavors to the desired combination of salty, sour, and sweet.
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5
Heat a wok over medium-high heat until it is smoking hot.
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6
Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes.
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7
Remove the shrimp to a plate and cover to keep warm.
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8
Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds.
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9
Push the garlic and shallots to 1 side of the wok and pour the egg into the center.
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10
Scramble the egg lightly until set, breaking it up into pieces with a spatula.
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11
Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands.
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12
Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
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13
When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish.
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14
Continue to stir-fry, to combine.
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15
Return the shrimp to the wok and toss the pad thai together to warm everything through.
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16
Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro.
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17
Squeeze lime juice over each portion before eating.
