While traveling to Thailand we learned how to make The Best Pad Thai. We may be biased, but we can't find Pad Thai this good anywhere else (except when visiting Thailand, of course). HOMEMADE really is the best!
Peel, rinse and dry shrimp and put into a bowl. Mix in the soy sauce and sesame oil and let marinate until ready to use.
To prep: chop the onions and garlic, grate the carrot and rinse the sprouts very thoroughly. Mix together the sauce - lime juice, sesame oil, oyster sauce, soy sauce, chili paste/Sriracha, brown sugar, fish sauce and rice vinegar.
Heat the avocado oil over medium heat in a large wok or non-stick pan. When hot, add the onions and saute until translucent, about 5 minutes.
Add in the garlic and chili flakes and saute for another 5 minutes - be careful as you do not want to burn the garlic (it will turn bitter).
Add the marinated shrimp and sear on each side for no more than 2 minutes - they will continue to cook throughout.
Add in the sauce and simmer.
While the sauce is simmering, cook the rice noodles per the package directions and drain.Be sure not to overcook these noodles as they will get very mushy. TIP - We cook them for 2 minutes less than recommended time and rinse with COLD water after draining them to ensure they stop cooking.
Once the noodles are cooked, add to the wok and stir together thoroughly.
Move everything in the wok to the side. Whisk and add in the eggs - cook to a scramble and then mix into the noodles.
Add in the carrots and sprouts. Turn off the heat, and toss everything to mix. The residual heat of the pan will cook the vegetables just enough but keep them crispy.
Take off the heat and serve with lime wedges, peanuts, green onion and cucumber.