Soak pad thai noodles in water to soften.

Heat oil in wok until almost smoking. Add 1 tsp. of minced garlic and fry for 30 seconds. Add chicken (4oz cut into ¼” strips) and cook 30 seconds. Add tofu (4oz cut into ¾” cubes) and 8 large shrimps and stir fry for 1 minute. Break 2 eggs into wok and let fry without breaking them for 1-2 minutes.

Drain noodles and add to work. Fry 1 minute. Add juice (3 tbsp. fish sauce, 2 tbsp. sugar, 5 tbsp. tamarind paste, 2 tbsp. lime juice) and stir fry for 1-2 minutes.

Add some ground peanuts, 2 green onion stems, and 2/3 cup bean sprouts. Fry 30 seconds and then remove all from heat.

Transfer to dish. Sprinkle with roast chilis, ground peanuts, sprouts, red pepper strips and fresh cilantro. Serve with lime wedges.