Step 1: Prepare the Pad Thai Sauce

1. In a small bowl, combine tamarind paste, fish sauce, palm sugar, rice vinegar, and Sriracha.
2. Stir well until the sugar is dissolved. Taste the sauce and adjust the balance of sweet, salty, and sour flavors according to your preference. Set aside.

Step 2: Soak the Rice Noodles

1. Place the rice noodles in a large bowl and pour hot water over them, ensuring they are fully submerged.
2. Let the noodles soak for 6–8 minutes, or until they are softened but still slightly firm (al dente). Drain and set aside.

Step 3: Cook the Chicken

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
2. Add the sliced chicken and stir-fry for 5–6 minutes, or until fully cooked and golden brown. Remove the chicken from the wok and set aside.

Step 4: Cook the Eggs

1. In the same wok, add another tablespoon of oil.
2. Push the oil to one side and pour in the beaten eggs. Scramble the eggs gently until they are just set, then mix them into the rest of the pan.

Step 5: Stir-Fry the Noodles

1. Add the soaked and drained rice noodles to the wok, along with the cooked chicken.
2. Pour the Pad Thai sauce over the noodles and toss well to coat evenly.
3. Stir-fry for 2–3 minutes, until the noodles are tender and the sauce is absorbed.

Step 6: Add Vegetables

1. Add the bean sprouts, shredded carrots (if using), and half of the green onions.
2. Stir-fry for 1–2 minutes, just until the vegetables are slightly wilted but still crunchy.

Step 7: Garnish and Serve

1. Divide the Chicken Pad Thai into bowls or plates.
2. Top with chopped peanuts, the remaining green onions, and fresh cilantro.
3. Serve with lime wedges on the side and sprinkle with red pepper flakes for extra heat. Enjoy immediately!