Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft. Drain; set aside.
Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.
Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.
Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp, and stir-fry 1 1/2 minutes. Remove shrimp from skillet; set aside, and keep warm.
Heat 2 teaspoons oil over medium-high heat. Add garlic; stir-fry 30 seconds. Add eggs; stir-fry 2 minutes. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.
This is terrible! Ketchup?! America's Test Kitchen has an authentic pad thai recipe that blows doors off this one. The key, I believe, is tamarind, which I was out of, so I gave this one a shot. Terrible mistake! Even my husband who would bathe in ketchup and pad thai didn't like this recipe. Skip it!
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