8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
2 tablespoons Asian fish sauce
3 tablespoons light brown sugar 1/4 cup fresh lime juice, plus wedges for serving
2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
1/4 cup plus 1 tablespoon canola oil
3 (1 cup) large shallots, thinly sliced
3 large garlic cloves, minced
12 ounces shelled and deveined medium shrimp
2 large eggs, beaten
4 scallions, thinly sliced
Roasted peanuts,
chopped cilantro and bean sprouts, for serving