Step 1

Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender, about 5 minutes. Drain, drizzle and toss with about a tablespoon of oil to keep from sticking, and set aside.

Step 2

To make the sauce, combine tamarind paste, fish sauce, honey, oyster sauce, rice vinegar, and red pepper flakes in small pot and heat on low until all ingredients have dissolved. Keep warm until ready to use. See note.

Step 3

To cook pad thai, add 1 tablespoon of oil to wok and heat on high. When oil is almost smoking, add half the chicken. Allow to brown, stirring only occasionally. Once brown (this should only take a few minutes), transfer to a plate. Add remaining tablespoon of oil, allow to heat, then add remaining chicken along with sliced yellow onion and white parts of scallions. Allow chicken and veggies to brown, stir in garlic for last 30 seconds of cooking, then transfer to plate with cooked chicken and set aside

Step 4

Reduce wok heat to medium. Add whisked eggs to wok and stir to scramble.

Step 5

Add chicken with onions, softened noodles, and mung bean sprouts to wok. Add sauce (you may not use all of it). Stir to combine and allow to heat through. Add cilantro and chopped peanuts before serving. Garnish with lime wedges.