Prepare all veggies and ingredients ahead of time.

Boil water and remove from heat.

Soak rice noodles for 4-5 minutes until soft but firm.

Drain and rinse noodles with cold water to prevent sticking.

Heat fish sauce, palm sugar, tamarind concentrate, and minced garlic in a small pan.

Add chili pepper and cook until sugar dissolves.

Taste and adjust sauce flavor, then cool for 10 minutes.

Heat oil in a wok and add garlic and chicken/shrimp/tofu.

Cook for 3-4 minutes and remove to a bowl.

Add remaining oil to the wok, then add garlic and shallots.

Stir-fry for 1 minute.

Add noodles and stir for 1 minute.

Add Pad Thai sauce and stir until noodles are coated.

Add chicken/tofu/seafood and fry for 2-3 minutes.

Move mixture to one side and crack an egg on the other side.

Scramble the egg for 30 seconds.

Add carrots, green onions, and sprouts and cook for 1 minute.

Test noodle firmness; fry longer if needed.

Add more sauce if needed and fry for 30 seconds.

Remove from heat and serve with garnishes.