**Cook the noodles**
Bring a saucepan of water to a boil, then remove it from heat. Soak the rice noodles in the hot water for 5–7 minutes, or until tender but firm. Drain and rinse with cold water to stop the cooking process. Set aside.
**Prepare the sauce**
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and red pepper flakes. Set aside.
**Cook the chicken**
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 3–4 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
**Sauté garlic and eggs**
Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Let the eggs cook undisturbed for 1–2 minutes, then scramble them gently.
**Combine the ingredients**
Return the chicken to the pan. Add the cooked noodles and pour the Pad Thai sauce over everything. Toss well to combine, ensuring the noodles are evenly coated. Add the bean sprouts and green onions, and cook for 2–3 minutes until heated through.
**Garnish and serve**
Remove the pan from heat and sprinkle the dish with chopped peanuts. Serve immediately with lime wedges and fresh cilantro.
