4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch salt
12 ounces peeled and de-veined medium shrimp
3/4 teaspoon crushed red pepper flakes
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
11/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
1. Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.
2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside.
3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate. 4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha.
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