35-Minute Stir-Fried Ground Beef and Noodles

Bring a saucepan of water to a boil.
In a jar with a lid, add ¼ cup brown sugar, ¼ cup oyster sauce, 3 tablespoons tamarind paste, 3 tablespoons fish sauce and 3 tablespoons water; secure lid and shake vigorously to combine; set aside.
Thinly slice the white and light green parts of 2 bunches of scallions. Cut the dark greens into 1-inch pieces and set aside.
Add 6 ounces rice noodles to a large bowl, pour boiling water over top to cover and let soak until al dente, 5–10 minutes depending on brand. Drain and rinse with cold water.
Heat 2 tablespoons oil in a very large stainless steel skillet over medium until shimmering. Add scallion whites and stir fry until starting to brown, about 2½ minutes.
Add 3 cloves chopped garlic and sauté 1 minute.
Add 12 ounces ground beef and ½ teaspoon salt; cook, breaking up with a wooden spoon into bite-sized chunks, until browned and still slightly pink, about 3 minutes.
Scoot beef to one half of pan, add 2 beaten eggs to empty side of pan and cook, stirring occasionally until cooked through, about 1½ minutes.
Stir in 2 cups bean sprouts, cooked rice noodles, scallion greens, and Pad Thai sauce.
Toss gently to combine and until sauce is absorbed by noodles, 2–4 minutes.
Stir in ½ chopped peanuts. Top each serving with additional bean sprouts and peanuts, a dash of lime zest, and hot sauce. Serve with a lime wedge on the side for squeezing over top.