Start by cooking the rice stick noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, whisk together the lime juice, water, fish sauce, rice vinegar, and brown sugar until well combined. Set this flavorful sauce aside as it will elevate your Pad Thai Shrimp.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Add the minced garlic and sauté for 30 seconds until fragrant. Push the garlic to one side of the pan, add the beaten eggs, and scramble them until just set.
Add the cooked noodles to the pan with the garlic and eggs, and pour the sauce over the top. Toss everything together until the noodles are well coated with the sauce.
Return the cooked shrimp to the pan, along with the bean sprouts and green onions. Toss everything together gently for another minute or two until heated through. Season with salt to taste.
Remove from heat and transfer the Pad Thai Shrimp to serving dishes. Top with chopped peanuts and cilantro. Serve with lime wedges on the side for an extra burst of flavor.
