Scallop Pad Thai

Directions

1. 1
   Put the noodles in a large bowl and cover with very hot water.
2. 2
   Let soak until just pliable, about 15 minutes (or according to package directions).
3. 3
   Drain the noodles in a colander, shaking off excess water.
4. 4
   Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
5. 5
   In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering.
6. 6
   Add the scallops and cook over high heat, stirring occasionally, until browned and cooked through, about 2 minutes.
7. 7
   Transfer the scallops to a plate.
8. 8
   Heat the remaining 1 tablespoon of oil.
9. 9
   Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
10. 10
    Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
11. 11
    Scrape the noodles to one side of the pan and add the eggs.
12. 12
    Cook, stirring occasionally, until nearly set, about 1 minute.
13. 13
    Toss everything together.
14. 14
    Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
15. 15
    Add the scallops and toss until heated through.
16. 16
    Transfer the pad Thai to a platter.
17. 17
    Garnish with the peanuts and serve with lime wedges.