Toss shrimp in 1 tbsp gluten-free tamari and set aside. In another bowl mix next 6 ingredients to make the pad thai sauce (broth to cayenne) and set aside.
Bring a medium pot of water to boil. Rinse noodles well and drain. Then plunge noodles into boiling water for a minute, drain, rinse under cool water and set aside.
Place a large pan over medium-high heat. Add oil, garlic, and ginger and stir-fry 1 minute before adding shrimp. Stir-fry shrimp for 2 minutes or until pink. Then push ingredients aside and scramble the egg in a space on the pan.
Add noodles to the pan and start to add the sauce a bit at a time until all is used.
Remove from heat and mix in the bean sprouts, green onion and an additional squeeze of lime if desired. Sprinkle nuts and cilantro on top and serve.
