Pad Thai

This was so good, but I followed the instructions which say to let the noodles soak 20 minutes...I should have looked at the noodle package because it said 25-30 minutes.  They weren't quite soft enough, but it's definitely a keeper recipe.

8 oz dried rice noodles
1/4 cup lime juice (2 limes)
1/3 cup water
3 Tbsp fish sauce
1 Tbsp rice vinegar
3 Tbsp brown sugar
1/4 cup vegetable oil, divided
12 oz medium shrimp (I used a whole pound), peeled and deveined
 garlic cloves, minced
2 large eggs, slightly beaten
1/4 tsp salt
6 Tbsp chopped unsalted peanuts
6 oz bean sprouts (we omitted these per Michael's preference)
5 scallions, sliced thin on bias

Cover noodles with very hot tap water in large bowl and stir to separate.  Let soak until they are softened, pliable, and limp but not fully tender, about 20 minutes (check the package), drain.  In a separate bowl, whisk lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 Tbsp oil together.

Heat 1 Tbsp oil in 12 inch nonstick skilled over high heat.  Pat shrimp dry with paper towels and add to skillet in single layer.  Cook without stirring until they begin to brown, 1 minute.  Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds.  Transfer to a bowl.

Add remaining 1 Tbsp oil and garlic to skillet and cook over medium heat until fragrant, about 30 seconds.  Stir in eggs and salt and cook, stirring vigorously, until eggs are scrambled, about 20 seconds.

Add drained noodles and fish sauce mixture.  Increase heat to high and cook, tossing gently, until noodles are evenly coated.  Add shrimp, 1/4 cup peanuts, sprouts, and 3/4 the scallions.  Continue to cook, tossing constantly, until noodles are tender, about 2 minutes.

Transfer to bowl and top with remaining peanuts and scallions.  We also finished ours with sriracha sauce because we like it spicy.