4. Toss the noodles to coat with the sauce with tongs or 2 forks. Add 1/2 cup bean sprouts, 1 tablespoon of chopped peanuts and the reserved shrimp and egg mixture, tossing to mix well. Turn the mixture out onto a serving platter. To garnish, sprinkle the noodles with the reserved bean sprouts, chopped peanuts, chili flakes and scallions. Surround the noodles with lime slices and serve immediately.
Pad Thai, Thai