Place the dried rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. They should bend without breaking. Drain well and set aside.

In a small bowl, whisk together the tamarind concentrate, fish sauce, and light brown sugar until the sugar is fully dissolved. This is your Pad Thai sauce.

Heat 1 tablespoon of vegetable oil in a large wok or 12-inch non-stick skillet over medium-high heat. Add the thinly sliced chicken and stir-fry for 3-5 minutes until it's cooked through and lightly golden. Remove the chicken from the wok and set aside.

Add another tablespoon of vegetable oil to the wok. Add the minced garlic and sliced shallot, and stir-fry for about 30 seconds until fragrant. Push the aromatics to one side of the wok. Pour the beaten eggs into the empty side and scramble them until just set, then break them up into smaller pieces.

Add the drained noodles, cooked chicken, and the Pad Thai sauce to the wok. Increase the heat to high. Toss everything together vigorously for 2-3 minutes, using tongs to ensure the noodles are evenly coated and absorb the sauce. If the noodles stick, add the remaining 1 tablespoon of vegetable oil.

Add most of the fresh bean sprouts and green onions (reserve a small amount for garnish) to the wok. Continue to toss and stir-fry for another 1-2 minutes, until the sprouts are slightly softened but still retain some crunch. Remove from heat.

Divide the Pad Thai among serving plates. Garnish with the reserved fresh bean sprouts, green onions, chopped roasted peanuts, and a lime wedge on the side for squeezing. Serve immediately and enjoy!