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Tip: Prepare all of the veggies and ingredients that require prep ahead of time and have them ready for easy cooking.
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For the noodles: Bring a large pot of water to a boil and remove from heat.
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Dunk in your rice noodles.
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Allow noodles to soak while you prepare the other ingredients, about 4-5 minutes.
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You will be frying the noodles later, so you dont want to over-soften them now.
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Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little crunchy.
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Note: It is very important that you drain and rinse the noodles with cold water, to keep noodles from sticking together.
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Set aside.
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For the sauce: Heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate and minced garlic.
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Add ground chili pepper.
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Cook sauce until palm sugar has completely dissolved.
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At this point, you will want to taste the sauce and adjust the flavor balance until it suits you (be careful, the sauce will be hot).
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Remove from heat and allow to cool 10 minutes before storing in a jar or plastic container.
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For the chicken/shrimp: Heat 3 tablespoons of oil in a wok or frying pan on high.
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Add 3 cloves minced garlic and the raw chicken, tofu or shrimp.
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Cook for 3-4 minutes.
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Remove chicken/tofu/seafood to a small bowl.
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Now youre ready to put everything together!
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Make sure you have a very hot wok.
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Add the remaining oil and then add the remaining minced garlic and minced shallots to the hot pan.
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Stir fry for 1 minute, stirring the garlic mixture so it will not burn.
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Add noodles and stir for 1 minute.
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Add 3-4 tablespoons of the pad thai sauce, continually stirring noodle mixture until well coated with sauce.
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Add cooked chicken/tofu/seafood back and fry for 2-3 minutes.
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Move the noodle and meat mixture to one side of the pan and crack the egg on the other side.
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Scramble the egg with a wooden spoon and cook for 30 seconds.
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Add carrots, green onions and sprouts and cook for 1 more minute, frying everything together.
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Test the firmness of the noodles.
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If the noodles are too firm, fry for an additional minute.
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If your noodles need more flavor, add another tablespoon of sauce and fry another 30 seconds.
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Remove from heat and serve.
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Garnish with additional sprouts or carrots, cilantro, a wedge of lime and peanuts (omit if you have peanut allergies).
