3tbssoy sauce (tamari or liquid aminos for gluten-free)
Dried chili flakes or chili powder
Chopped green onion
Soak dry pad thai noodles in hot water for about 45 minutes to soften.
Drain noodles well and set aside.
Mix sauce ingredients together. Set aside.
Crack eggs into a bowl and scramble with a fork. Set aside.
In a large wok or skillet, heat light olive oil over medium high heat.
Add garlic and carrots and cook about 1 minute.
Add shrimp, stir-frying until cooked through.
Move ingredients to one side of the pan and pour in the scrambled eggs. Stir the eggs to cook until just done.
Add pad thai noodles and sauce to the pan.
Stir-fry all ingredients to mix well.
Add the green onion and stir to combine.
Cook until noodles soften and sauce is almost, but not completely soaked up, about 3 minutes.
Transfer to a serving dish and add optional garnishes, if desired.
You'll find pad thai noodles in the dry noodle section of your local Asian supermarket. They might be called pad thai noodles, or they might just be called rice noodles. Either way, they should be white in color and the noodles should be about the width of linguine noodles.
I use Kikkoman gluten-free oyster sauce which, besides being gluten-free, also had a better list of ingredients than the more common brands. However, feel free to use whatever brand is easily available or works best for you.
We've eaten at restaurants where the pad thai is cooked with chicken or pork instead of shrimp. While I haven't tried that myself yet, I would cut the chicken or pork into small strips and then just make sure to cook it a minute longer before adding the egg to the pan.
Do not worry if the pad thai still looks a bit saucy in the pan even after the noodles have softened. The noodles will continue to soak up the liquid, even after it has been removed from the heat. So don't cook it until the sauce goes dry!