Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.
Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots, and briefly stir-fry until they begin to change color.
Add the reserved noodles and all the remaining ingredients except the egg and the bean sprouts, and stir-fry until hot.
While constantly stirring, slowly drizzle in the beaten egg.
Add the bean sprouts and cook for no more than another 30 seconds.
In a small bowl mix together all of the garnish ingredients except the lime wedges.
To serve, arrange the Pad Thai on a serving platter. Top with the garnish and surround with lime wedges.
Anyone who has ever eaten in a Thai restaurant has probably had this most famous of Thai noodle dishes. The actual sauce has a rather sweet taste offset by the garlic and peanuts.