For the sauce: In a small bowl, whisk all sauce ingredients together. Set aside.

For the pad Thai: Cook the rice noodles according to package directions. Drain the noodles in a strainer and rinse with cold water until noodles are no longer hot. Drizzle ½ tablespoon of the oil over the top of the noodles and toss briefly to prevent sticking.

Place shrimp on a paper towel lined pan or plate and pat the shrimp dry. Sprinkle with salt and pepper.

Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon of the oil. Once oil is shimmering, add the shrimp. Sear for 1-2 minutes per side, until shrimp is opaque and has a golden exterior - cook time will depend on size of shrimp and heat temperature; do not overcook. Transfer shrimp to a clean plate and set aside.

Add remaining tablespoon of oil to sauté pan. Once it's shimmering, add the bean sprouts, carrots, and green onions. Cook for 1 minute, stirring occasionally. Stir in the garlic and cook 1 minute more.

Slide the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring and chopping into little bites.

Add the cooked noodles, cooked shrimp, and 1 tablespoon of the chopped peanuts to the pan. Then drizzle the pad Thai sauce over the top and toss it altogether until everything is evenly coated in the sauce. Remove pan from heat.

Serve: Serve immediately, sprinkled with more chopped peanuts. Offer plenty of lime wedges for squeezing over the top, plus fresh cilantro. For those who like more heat, also offer crushed red pepper flakes.