Ingredients: 8 oz. rice noodles, broken in half 6 Tbsp. peanut or vegetable oil, divided 1 lb. medium shrimp, peeled, deveined, tails removed 3 large eggs 3 Tbsp. palm sugar 3 Tbsp. Thai fish sauce 2 Tbsp. tamarind puree 1 Tbsp. fresh lime juice, plus lime wedges for serving 1/4 tsp. cayenne pepper 1 medium shallot, finely chopped (about 3 tbsp.) 3 cloves garlic, finely chopped 6 scallions, cut into 1" pieces 1 cup bean sprouts 1/4 cup coarsely chopped peanuts 2 Tbsp. coarsely chopped fresh cilantro (optional) Instructions: If using dried noodles, in a large pot or heatproof bowl, soak the noodles in boiling water (removing the pot from heat) until tender, 20 to 30 minutes. This will allow them to be bendable but still firm. They will continue to cook in the wok with the sauce to the perfect consistency, so don’t be afraid of these more-than-al-dente noodles. Meanwhile, in a large wok over high heat, heat 1 Tbsp. oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl and set aside. Next, it’s egg scrambling time. In the same wok, heat 1 Tbsp. oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to the bowl with the cooked shrimp and set aside. For our all-important sauce, grab a small bowl and whisk together palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 Tbsp. oil, and 1 Tbsp. water until combined. In the same wok you cooked the shrimp and eggs, bring the heat to medium-high, and heat 2 Tbsp. oil. Cook the shallot and garlic, stirring frequently, until lightly golden, for about 1 minute. Add the scallions and continue to cook, stirring frequently, until softened, for another 1 to 2 minutes. Then, stir in the sauce mixture and bring to a simmer. Once simmering, add the eggs, shrimp, and noodles to the pan and cook, tossing constantly, until warmed through and noodles are softened, which will take about 2 minutes more. Add the bean sprouts and peanuts and toss again to combine. Divide the pad Thai among plates or shallow bowls. Top with cilantro (if using) and extra lime wedges. For all the spice fiends out there, keep your sriracha or chili paste at the ready if you need more kick. #Fitness #befitbymorri #viral #GymTok #OOTD NEXT: @befitbymorri - @morrigonzales