Tips and Techniques: On the side: Serve each person 1/2 cup steamed spinach. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Transfer Pad Thai to warm platter or serving bowl. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions cook, stirring, 1 minute. Add drained noodles and cook, stirring, 2 minutes. Add eggs and cook, stirring, until just set, about 20 seconds. Add shrimp, garlic, and crushed red pepper cook, stirring, 1 minute. In 12-inch skillet, heat oil over high heat until hot but not smoking. Prepare all remaining ingredients and place next to stove for easy assembly. Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.
With kitchen shears, cut noodles into 4-inch lengths.
In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes drain.
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