Pad Thai

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8 ounces rice stick noodles

1/3 cup lime juice

1/3 cup water

3 tablespoons fish sauce

1 tablespoon rice vinegar

3 tablespoons sugar

1/2 teaspoon cayenne

2 teaspoons roasted peanut oil

2 cloves garlic, finely minced

1 shallot, finely minced

1/2 pound peeled and deveined shrimp, cut into small pieces

2 eggs, lightly beaten

1/4 cup roasted, unsalted peanuts, roughly chopped

4 cups bean sprouts

1 cup thinly sliced scallions, about two small bunches

1 cup loosely packed cilantro leaves