Bring a large pot of water to a boil. Off the heat, add the flat rice noodles and let them sit for 5 to 10 minutes until soft but still chewy. Drain and rinse under cold water.

In a small bowl, beat the eggs with a pinch of salt. Set aside.

In a medium bowl, whisk together ¼ cup water, fish sauce, soy sauce, rice vinegar, ketchup, brown sugar, and crushed red pepper flakes.

Heat 2 tablespoons of vegetable oil in a large nonstick pan over medium-high heat. Add the shrimp and season with salt. Cook for about 2 minutes until pink.

Add minced garlic and light parts of the scallions, cooking until fragrant, about another minute. Transfer to a plate.

Add 1 teaspoon of oil to the pan, pour in the beaten eggs, and scramble for 1 to 2 minutes. Add to the shrimp plate.

Add another 2 tablespoons of oil to the pan. Add the drained noodles and prepared sauce, tossing gently to coat and cook until heated through.

Combine everything back into the pan, tossing gently until warmed throughout. Adjust seasoning if necessary.

Transfer your Pad Thai to a serving platter. Top with chopped peanuts, bean sprouts, fresh cilantro, and serve with lime wedges.