Place rice noodles in large bowl and cover with very hot tap water. Allow to soak for 30 minutes. Or you can boil some water then soak the noodles for up to 5 minutes. Drain after soaking. Do not skip this step, or the noodles will be too hard to chew.
While noodles are soaking, prepare the remaining ingredients. Clean the shrimp, chop the nuts and the scallions, rinse the bean sprouts, and pull leaves on the cilantro. Have everything ready to go when you start cooking.
Pour 2 tablespoons of the canola oil into a medium-hot wok or large saute pan. Add the egg and lightly scramble, about 1 minute.
Add the remaining oil and the shrimp. Stir-fry until cooked through, about 2 or 3 minutes. Don’t overcook, or the shrimp will be rubbery.
Drain the noodles and add to the wok. Stir-fry until the noodles are tender, about 4 or 5 minutes.
Add the pad thai sauce, peanuts, and scallions. Stir-fry for 1 minute.
Add the bean sprouts and toss and stir for another minute. Squeeze one or two of the lime wedges around the pan and stir. Serve hot garnished with cilantro leaves and a lime wedge and a bottle of Sri Racha sauce on the side.