Soak the 8 oz fideos de arroz planos ancho medio in a large mixing bowl of room-temperature water for 20–30 minutes, until pliable and bendable but still firm — they should not be fully soft. Drain and set aside. Do not use hot water or they will become mushy.

In a small mixing bowl, whisk together the 3 tbsp pasta de tamarindo o concentrado de tamarindo, 3 tbsp salsa de pescado, 2 tbsp salsa de ostión, 2 tbsp azúcar morena prensada, and 1 tsp salsa de soja until the sugar is fully dissolved. Taste — it should be a bold balance of sour, salty, and sweet. Adjust with a little more 3 tbsp pasta de tamarindo o concentrado de tamarindo for tang or 2 tbsp azúcar morena prensada for sweetness if needed. Set aside.

Prep all your ingredients before you start cooking: mince the 3 cloves ajo, slice the 3 stalks cebolletas partes blancas y verdes separadas (keeping white and green parts separate), chop the ½ cup cacahuetes tostados picados aproximadamente, cut the 1 whole limón into wedges, and have the 2 cups brotes de soja enjuagados, 3 eggs, 1 lb camarones grandes pelados y desvenados, 8 oz fideos de arroz planos ancho medio, and sauce all within arm's reach. Pad Thai cooks very fast — there's no time to prep once the wok is hot.

Heat a wok or large skillet over the highest heat your stove allows. Add 1 tbsp of oil. Once shimmering and just beginning to smoke, add the 1 lb camarones grandes pelados y desvenados in a single layer. Cook undisturbed for 60–90 seconds until pink on the bottom, then flip and cook another 30 seconds. Remove shrimp to a plate and set aside.

Add another tablespoon of oil to the wok. Add the 3 cloves ajo and the white parts of the cebolletas partes blancas y verdes separadas. Stir-fry for 30 seconds until fragrant.

Add the drained fideos de arroz planos ancho medio to the wok. Pour the sauce over the noodles and toss continuously with tongs, letting the noodles absorb the sauce and stir-fry for 2–3 minutes until they are tender, glossy, and slightly caramelized in spots. If the noodles stick or clump, add a splash of water (1–2 tbsp) to loosen them.

Push the noodles to one side of the wok. Add the remaining tablespoon of oil to the empty side. Crack in the 3 eggs and scramble them gently with a spatula, cooking until just set but still slightly wet, about 60 seconds. Fold the eggs into the noodles before they fully set.

Return the cooked 1 lb camarones grandes pelados y desvenados to the wok. Add the 2 cups brotes de soja enjuagados and the green parts of the cebolletas partes blancas y verdes separadas. Toss everything together for 30–60 seconds — you want the sprouts to retain some crunch. Remove from heat immediately.

Divide the Pad Thai among plates or bowls. Top each serving with a generous handful of chopped cacahuetes tostados picados aproximadamente, a few sprigs of cilantro fresco picado aproximadamente, and a wedge or two of whole limón. Serve with 1 tsp hojuelas de chile on the side. Squeeze the 1 whole limón over the noodles just before eating — this brightens the whole dish.