Chicken Pad Thai

Add all of the sauce ingredients to a medium-sized bowl and set aside for later. Don't bother stirring, most of the ingredients won't mix well until cooked.
3 tablespoon light brown sugar, 3 tablespoon low sodium soy sauce, 2 tablespoon fish sauce, 2 tablespoon fresh lime juice, 1 tablespoon tamarind paste**, 2 tablespoon smooth peanut butter***, 2 teaspoon minced garlic, 2 teaspoon sriracha, ¼ teaspoon ground ginger

Bring water to a boil in a large pot. Add the Pad Thai noodles*, and boil until they just barely reach the desired consistency (mine took about 5-6 minutes, but check them after 4 minutes).
6 oz pad thai noodles*
Immediately drain the water, and rinse the noodles in cold water using a colander so that they don't continue to cook. Set the noodles aside for later.

In a large frying pan, heat the olive oil on medium heat. Mix together the garlic powder, ground ginger, and ¾ teaspoon fine sea salt. Coat the chicken in the mixed spices.
1 ½ lb skinless chicken breast, 1 tablespoon olive oil, ¾ teaspoon garlic powder, ½ teaspoon ground ginger, 1 teaspoon fine sea salt
Saute the chicken strips on one side until golden (about 3-4 minutes). Then flip them over and cook for another 3-4 minutes (until golden). Cook time will depend on the thickness of the chicken strips, so they may take longer or shorter depending on the size of the chicken pieces. Cooked chicken should reach an internal temperature of 165° F.
Place the chicken on a plate and cover with tin foil for later.

In either the large pot used to boil the noodles or in a large wok, saute the red bell pepper, shredded carrots, and shallot with a little bit of olive oil for about 3-4 minutes on medium heat, or until the bell peppers are tender.
1 red bell pepper, ½ cup shredded carrots, 1 medium-sized shallot
In a separate bowl, whisk together the eggs and ¼ teaspoon of salt. Pour the egg mixture into the pot with the vegetables.
2 large eggs
Stir until the egg is cooked through, about 2 minutes, breaking it into smaller pieces as you go.
Pour in the sauce ingredients that were set aside, and stir well.
½ cup roasted peanuts, 2-3 tablespoon cilantro, stems removed
Once the sauce is boiling and there are no chunks of peanut butter remaining, add in the noodles, chicken, peanuts, and cilantro.
Stir well, and cook for 2-3 minutes on medium heat until the sauce has thickened. Don't cook it for too long, or your noodles will get soggy.
Serve immediately with lime wedges and sriracha (optional). Enjoy!
lime wedges, sriracha