Begin by placing the flat rice noodles in a large bowl and covering them with very hot water. Let them soak for about 20–25 minutes until they are soft yet chewy. Once they reach the desired texture, drain and rinse them under cold water to stop the cooking process.

In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha until well combined. Taste the mixture to check for balance; adjust the flavors if necessary, ensuring a harmonious blend of sweet, salty, and tangy elements.

Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add the boneless, skinless chicken pieces and cook for 4–6 minutes until browned and cooked through. Transfer the chicken to a plate and set aside.

Using the same pan, add a bit more oil if needed, then crack in the beaten eggs. Scramble them gently for about 1–2 minutes until just set, then push them to one side of the wok.

Return the cooked chicken to the wok and add the soaked rice noodles along with the prepared sauce. Toss everything together continuously for about 2–3 minutes, allowing the noodles to absorb the flavors.

Stir in the bean sprouts, shredded carrots, and most of the green onions, giving everything a gentle toss. Warm the mixture for an additional 1–2 minutes, ensuring the vegetables retain their crispness.

Immediately dish out the Chicken Pad Thai onto serving plates, garnishing with crushed roasted peanuts, lime wedges, and any remaining green onions. For a burst of flavor, sprinkle fresh cilantro or Thai basil on top.