Soak 8 oz of dried flat rice noodles in warm water for 20 minutes until pliable, then drain and set aside.

In a small bowl, whisk together 3 tbsp tamarind concentrate, 3 tbsp fish sauce, 3 tbsp brown sugar, and 1 tbsp sriracha.

Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 1 lb large shrimp (peeled and deveined) and cook for 2 minutes per side until pink, then remove and set aside.

In the same wok, add 2 minced garlic cloves and 1 minced shallot, stirring for 30 seconds until fragrant. Push the aromatics to one side, pour 2 lightly beaten eggs into the empty space, and scramble until just set.

Add the drained rice noodles and the prepared sauce to the wok, tossing continuously for 3 minutes until the noodles are tender.

Return the cooked shrimp to the pan along with 2 cups fresh bean sprouts. Toss for 1 minute to heat through. Serve immediately, garnished with 1/2 cup chopped fresh cilantro, 1/4 cup crushed roasted peanuts, and 1 lime cut into wedges.