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Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain. 2.Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes. 3.Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
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Authoritative Thai street food — curry pastes, wok dishes, grilling
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Sour fruit paste — pad thai, curries, agua fresca
Ready-to-cook green curry — add protein and vegetables, simmer
Flat rice noodles — pad thai, pho, char kway teow