22-Minute Pad Thai
['"8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chuns or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)", 1/4 cup fish sauce (such as nam pla or nuoc nam)', '1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water', '3 tablespoons (packed) dark brown sugar', '2 teaspoons chili-garlic sauce, plus more for serving', '3 tablespoons vegetable oil', '4 large eggs, beaten to blend', '3/4 pound peeled and deveined medium shrimp', '1 bunch scallions, green and white parts separated, coarsely chopped', '2 cups mung bean sprouts (about 1/3 pound), plus more for serving', '1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving', 'Coarsely chopped fresh cilantro (for serving)', 'Lime wedges (for serving)']
Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
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