Pad thai

here is the shit 

ingredients

• 8 oz pad thai noodles
• 3 tbsp brown sugar
• 1/4 cup fresh lime juice
• 1 serrano chile
• 1/4 cup canola oil (lose the gun)
• 3 large shallots thinly sliced
• 3-4 garlic cloves minced
• 12 oz medium to large shrimp
• 2 eggs (beaten)
• 4 scallions (thinly sliced)
• Chopped cilantro for serving
• 2 tbsp asian fish sauce

Process: (not the 76’ers)

1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chile. Set aside 
3. In a large nonstick skillet, heat 2’ish tablespoons of the oil until shimmering. Add the shallots and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.Add the garlic, cook for 1 min so as not to burn
4. Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
5. Add the shrimp and cook, stirring occasionally, until a touch under-cooked 
6. Pile the noodles and shrimp to one side of the pan (away from you) and add a tablespoon of oil to the empty side of the skillet to cook the eggs in.  Add the eggs and cook to 50-75% done. At this point you are cooking the eggs in a small corner of the skillet at a major slant so as not to get the oil into the other stuff
7. Add the scallions and toss everything together, keeping the eggs relatively intact.
8. Add the fish sauce mixture and lightly stir-fry until the noodles are evenly coated, 1-2 minutes.
9. Top w cilantro and a splash of lime