Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then drain in a colander and rinse.

If using frozen shrimp, place in a medium bowl, cover with cold water, and set aside to thaw. If using fresh shrimp, skip this step.

Peel and mince garlic. Peel and mince or grate ginger.

Wash carrots, green onions, and cilantro. Peel and julienne (cut into thin sticks) or coarsely grate carrots. Trim and discard root ends of green onions and chop diagonally. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

In a medium bowl, whisk together lime juice, fish sauce, chili-garlic sauce, and sugar.

Heat a skillet over medium-high heat.

Drain shrimp in a colander and rinse under cold water until there are no more ice chunks. Spread out on a clean towel and pat dry.

Coat bottom of skillet with oil. Add ginger, garlic, white parts of onions, and shrimp. Stir fry until shrimp are pink, 2-3 minutes.

Add carrots and stir fry for 1-2 minutes.

Push ingredients to the sides of the skillet and crack eggs into the middle. Let it sit for a few seconds and then scramble.

Add noodles and pour in sauce. Stir fry until noodles get sticky and are well coated. Then add remaining green onions and almost all the cilantro (save a little for garnishing). Remove from heat and toss with the noodles until well combined.

Cut remaining 1 ½ lime into wedges. Roughly chop peanuts.

To serve, toss pad thai onto a plate and garnish with peanuts, cilantro, and lime wedges. Enjoy!