Tamarind Paste | Brown Sugar Fish Sauce | Chili Garlic Sauce Preserved Radish | Dry Shrimp Lime Juice | Chicken | Shrimp Eggs | Tamari Sauce | Cornstarch Pad Thai Noodles | Garlic Bean Sprouts | Olive Oil | Onion
Add all of the ingredients for the sauce to a bowl, whisk to combine, and set it aside.
Pat the chicken dry using clean paper towels and slice it into bite-sized pieces. Place the pieces in a bowl along with the tamari and cornstarch, tossing to coat, and set it aside.
Soak the noodles according to the package instructions. Then, drain and rinse them, and toss lightly with oil.
Cook the onions until they are soft. Add the garlic. Next, cook chicken. Add the shrimp, cook until they are almost opaque. Add the eggs to the center & scramble.
Add the bean sprouts, noodles, green onions, peanuts, and prepared sauce and stir gently to fully incorporate for 2-3 minutes. Serve with garnishes.