• Cook rice noodles according to package directions; drain.
• Meanwhile, in small bowl, whisk together rice vinegar, fish sauce, ketchup, sugar, soy sauce and chili paste; set aside. Heat oil in large nonstick skillet set over medium-high heat; cook shrimp for 2 to 3 minutes or just until opaque. Using slotted spoon, transfer to plate.
• Mix tofu and paprika; add to same skillet and cook for about 3 minutes or until browned around edges. Pour in eggs. Cook, stirring constantly, for about 2 minutes or until set into curds. Add drained noodles, reserved shrimp and rice vinegar mixture, green onion and bean sprouts.
• Stir-fry for 3 to 5 minutes or until noodles are tender and heated through. Transfer to serving platter. Sprinkle cilantro and peanuts over top. Serve with lime wedges.

Tip: Though it can be difficult to find, Thai basil is also a fresh and authentic way to garnish Pad Thai before serving.