Place rice noodles in a large bowl. Pour on boiling water to cover and soak for about 1 minute.

Drain and reserve. Alternately, cover noodles with room-temperature water and soak until soft, about 1 hour. (Noodles can also be soaked the previous day in cold water in the fridge.)

Make the sauce: In a small bowl, whisk together ketchup, sugar, lime juice, and fish sauce. Reserve.

Heat vegetable oil in a large work over high heat.

Add beef, and salt to taste. Sauté for 2 or 3 minutes.

Add shrimp and sauté until just cooked, about 2 minutes. Transfer beef and shrimp to a plate.

Add shallots, chili peppers, ginger, and garlic to wok and fry until golden, about 30 seconds. Add eggs and fry 1 minute.

Add softened noodles to stir-fry in wok, and then reserved sauce.

Fry for 1 or 2 minutes.

Return beef and shrimp to wok.

Cook pad Thai until heated through, about 1 or 2 minutes.

Garnish pad Thai with peanuts, green onions, bean sprouts, and chopped coriander. Serve with lime wedges.