Shrimp Pad Thai

By Sunset
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12 ounces rice vermicelli noodles

1/3 cup peanut or vegetable oil

1 tablespoon minced garlic

8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined

5 green onions, cut into 2-in. pieces

1 tablespoon dried shrimp*, minced

2 cups bean sprouts, divided

1/3 cup Vietnamese or Thai fish sauce

2 tablespoons ketchup

2 tablespoons sugar

1 teaspoon red chile flakes

2 large eggs, slightly beaten

1/2 cup cilantro leaves

1/3 cup chopped roasted unsalted peanuts (optional)

6 to 8 lime wedges

Sriracha* (Asian red chile sauce; optional)

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