Cook the pad thai noodles in boiling water for 4-6 minutes, drain, and set aside.
Meanwhile prep the rest of your ingredients. Chop your vegetables (shallots, garlic, ginger), cut chicken into thin slices, and whisk eggs. Add a pinch of salt into the eggs.
Whisk sauce ingredients together until mostly smooth.
Heat a skillet with oil and cook chicken. Once chicken is fully cooked, set aside.
Add more oil to the pan and cook the vegetables until soft, about 5 minutes. Add in bean sprouts and cook for another 2 minutes.
Move vegetables to one side of the pan and scramble the eggs, breaking apart into little pieces.
Add in the cooked rice noodles and the cooked chicken. Stir fry for a few minutes until fully integrated.
Stir in the pad thai sauce and cook until caramelized and the sauce is soaked into noodles. After a few minutes, squeeze half a lime into the pan and mix.
Serve warm and garnish with lime wedges, chopped peanuts, green onion, cilantro, chili pepper flakes, and bean sprouts.
