Chicken Pad Thai

Sauce

• 3 tbsp tamarind paste, thick seedless paste, not concentrate51 g tamarind paste, thick seedless paste, not concentrate
• 3 tbsp fish sauce44 ml fish sauce
• 3 tbsp light brown sugar, or palm sugar41 g light brown sugar, or palm sugar
• 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
• 2 tsp sriracha2 tsp sriracha
• 2 tbsp water30 ml water

Noodles

• 6 oz flat rice noodles, pad thai width170 g flat rice noodles, pad thai width
• 1½ lb boneless skinless chicken breasts, sliced thin680 g boneless skinless chicken breasts, sliced thin
• 2 tbsp vegetable oil, divided30 ml vegetable oil, divided
• 1 shallot, thinly sliced1 shallot, thinly sliced
• 3 cloves garlic, minced3 cloves garlic, minced
• 3 large eggs3 large eggs
• 2 cups bean sprouts210 g bean sprouts
• 4 green onions, cut into 2-inch lengths4 green onions, cut into 2-inch lengths

To serve

• ¼ cup chopped roasted peanuts36 g chopped roasted peanuts
• ¼ cup fresh cilantro leaves4 g fresh cilantro leaves
• 1 lime, cut into wedges1 lime, cut into wedges
• crushed red pepper flakes, to tastecrushed red pepper flakes, to taste