Pad Thai

For the Pad Thai:

• 10 oz thin rice noodles
• 3 Tbsp oil, divided
• 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces (or pork or shrimp or tofu—this dish is made to be personalized to your taste)
• 1 cup fresh bean sprouts
• ¹⁄₂ cup shredded carrots
• 4 cloves garlic, minced
• 3 eggs whisked
• 3 green onions, sliced into 1" pieces
• Toppings: lots of chopped peanuts, crushed red pepper flakes, fresh lime wedges

For the sauce:

• ¹⁄₃ cup packed brown sugar
• ¹⁄₄ cup fish sauce
• 2 Tbsp tamarind concentrate
• 2 Tbsp soy sauce
• 1 of Juice fresh lime
• ¹⁄₄ tsp crushed Thai red pepper flakes (do not use the ones in your spice cabinet that you put on pizza once a year)