Step 1

Heat a small pan over med-low heat and add tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook until palm sugar has completely dissolved. Remove from heat, let cool for 10 minutes; transfer to a small bowl until needed.

Step 2

Bring a large pot of water to a boil over high heat. Add noodles and cook for 2 minutes, draining immediately and quickly rinsing with cold water. The noodles won't be fully cooked but don't worry; they'll continue to soften while cooking in the sauce.

Step 3

In a wok (a large frying pan works too) heat 2 tbsp of oil over high-heat. Add chicken and cook for 2 minutes. Remove protein from the wok and transfer to a plate.

Step 4

Add 1 tbsp oil to the wok, add shallots and stir-fry for 1 minute, then add the garlic and cook for 1 more minute. Ensure you're constantly stirring so the garlic doesn't burn.

Step 5

Add noodles to the wok and drizzle remaining 2 tbsp of oil overtop. Stir-fry for 2 minute. This will help noodles soften and provide a surface for the sauce to cling to. Add 3 tbsp of sauce to the noodles, stirring constantly until sauce clings to noodles, about 1 minute.

Step 6

Add protein back to wok and fry for another 2-3 minutes, adding more sauce as needed. It's important you add sauce a little at a time. You want the noodles to slowly soak in and absorb the sauce.

Step 7

Move Pad Thai over to one side of the pan. Crack an egg on the other side and scramble with a wooden spoon for 30 seconds. Add green onions, half the carrots, and half the bean sprouts, and stir-fry for 1 more minute, mixing everything together.

Step 8

Test the firmness of the noodle. If the noodle is too firm, stir-fry for another minute and add more sauce if needed.

Step 9

Remove Pad Thai from heat. Garnish with remaining carrots, sprouts, cilantro, toasted peanuts, sliced Bird's eye chili and lime wedges.