22-Minute Pad Thai

• 8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles)
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
• 3 tablespoons (packed) dark brown sugar
• 2 teaspoons chili-garlic sauce, plus more for serving
• 3 tablespoons vegetable oil
• 4 large eggs, beaten to blend
• 3/4 pound peeled and deveined medium shrimp
• 1 bunch scallions, green and white parts separated, coarsely chopped
• 2 cups mung bean sprouts (about 1/3 pound), plus more for serving
• 1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
• Coarsely chopped fresh cilantro (for serving)
• Lime wedges (for serving)

1. Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5-10 minutes (depending on brand). Drain; set aside.
2. Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
3. Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
4. Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.

rice noodles, fish sauce, tamarind juice concentrate, brown sugar, chiligarlic sauce, vegetable oil, eggs, shrimp, scallions, bean sprouts, peanuts, fresh cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/22-minute-pad-thai-56390107 (may not work)