Shrimp Phad Thai

I got this from the Food Network Kitchens and it is so good. There are a lot of ingredients, but if you get everything ready before you start, it is fast to throw together. It is expensive to make the first time but once you have everything, then you're good to go if you want to make it a lot. We like it with the Sriracha sauce but it's not necessary and use a light hand because it is spicy. You'll really like the flavor of this one. Don't be afraid to try it.
4 oz. medium thick flat rice noodles
2 Tbsp. plus 1 tsp. sugar
2 Tbsp. plus 1 tsp. fish sauce
2 Tbsp. rice vinegar
¼ c. peanut oil
2 large eggs, beaten
12 oz. peeled and deveined shrimp
¾ tsp. crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 c. cubed firm tofu
5 scallions, 3 cut into ½ in. pieces, 2 chopped
1 ¼ c. mung bean sprouts
1/3 c. salted roasted peanuts
Lime wedges
Sriracha sauce
Put noodles in a medium bowl and add enough hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Combine sugar, fish sauce and vinegar. Set aside. Heat a large skillet over medium heat and add 1 Tbsp. peanut oil. Pour in eggs and tilt the skillet to make a thin coating. Cook until set and slide onto a cutting board and cut in pieces. Set aside. Add another Tablespoon oil and heat over high heat. Add shrimp, ½ tsp. pepper flakes and salt. Cook until shrimp are just done. Move to a plate. Heat the rest of the oil and add garlic, shallots and ¼ tsp. pepper flakes. Stir-fry 1 minute. Add tofu and cook 2 minutes. Add noodles and toss. Add fish sauce mixture and large scallion pieces. Stir in eggs and shrimp, 1 c. sprouts, 1/3 c. peanuts and toss. When serving top with remaining sprouts, peanuts and scallions. Serve with lime and sriracha sauce.