Bring a large pot of water to boil and then remove from heat. Add in rice noodles and check every 3 minutes until noodles are soft but still undercooked. (This is important as the noodles will be cooked more in the skillet).
In a medium-sized bowl, add tamarind paste, brown sugar, soy sauce and fish sauce. Mix well to create the “Pad Thai” sauce. Taste the sauce and add more tamarind if needed. Look for sweet and sour flavor balanced with salty and spicy flavor.
Heat remaining 3 tbsp oil in a large non-stick skillet over medium-high heat. Add garlic, ginger and white part of green onions and cook for about 1 minute. (Optional: Add red flakes)
Add carrots and sauté for 2 more minutes.
Push the mixture to the edge of the pan and add eggs to the center. Cook and scramble until eggs have cooked through.
Add in bean sprouts and cook for 1 minute, and then add in shrimp and toss everything together and cook for about 3 minutes until shrimp turns pink.
Then add noodles to and sauce mixture to the skillet. Toss everything together and combine well.
Remove from heat. Squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy