Note: I have not got this recipe to work to the point of being a tasty meal. It is monstrously complicated and some things are better left to restaurants (hambergers and fries and Pad Thai). They say do not add tomato sauce, but virtually all Thai restaurants do that and it adds color. There is now available a Pad Thai sauce preparation which is only half bad (not spicy enough).

Pad Thai

8 oz. rice noodles, broken in half
6 tbsp. peanut or vegetable oil, divided
1 lb. medium shrimp, peeled, deveined, tails removed
2 large eggs
3 tbsp. palm sugar
2 tbsp. Thai fish sauce
2 tbsp. tamarind puree
1 tbsp. fresh lime juice, plus lime wedges for serving
1/2 tsp. cayenne pepper
1 medium shallot, finely chopped (about 3 tbsp.)
3 cloves garlic, finely chopped
6 scallions, cut into 1" pieces
1 c. bean sproutsv 2 tbsp. coarsely chopped fresh cilantro (optional)

If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.

Meanwhile, in a large wok over high heat, heat 1 tablespoon oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.

In same wok, heat 1 tablespoon oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.

In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 tablespoons oil, and 1 tablespoon water until combined.

In same wok over medium-high heat, heat 2 tablespoons oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.

Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and toss again to combine.

Top with cilantro (if using).