1. Prepare the Noodles

1. Cook the rice noodles according to the package instructions (usually soak in hot water for 5-7 minutes until soft but not mushy).
2. Drain and rinse with cold water to prevent sticking. Set aside.

2. Make the Sauce

1. In a small bowl, mix together fish sauce, soy sauce, tamarind paste, brown sugar, peanut butter (if using), and red pepper flakes.
2. Stir until well combined and set aside.

3. Cook the Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add chicken slices and cook for 4-5 minutes, stirring occasionally, until fully cooked.
4. Push the chicken to one side of the pan.

4. Scramble the Eggs

1. Add the remaining 1 tbsp oil to the empty side of the pan.
2. Pour in the beaten eggs and scramble until just set.
3. Mix with the chicken.

5. Toss Everything Together

1. Add the cooked noodles to the pan.
2. Pour in the Pad Thai sauce and toss everything together for 2-3 minutes until evenly coated.
3. Stir in bean sprouts, green onions, and carrots (if using).

6. Serve & Garnish

1. Transfer to plates and top with crushed peanuts, cilantro, and extra green onions.
2. Serve with lime wedges on the side for squeezing over the dish.
3. Enjoy hot!