Cook or soak noodles as per instructions on the package. If cooking rinse under cold water after. Toss noodles with 1 tablespoon of vegetable oil so that they do not stick together and set aside. The noodles should be slightly al dente.
Heat 1 tablespoon canola oil in your 12 inch frying pan or wok. Add chicken and cook until golden brown. Add the garlic and continue cooking constantly stirring for 1 minute. Chicken should be cooked through. Set aside on a dinner plate.
In the same pan add another tablespoon canola oil and scramble eggs, stir to break into small pieces. Remove and set aside with chicken.
In a small bowl or measuring cup mix together sauce ingredients - chili flakes, sugar, soy sauce, fish sauce and tamarind paste.
In same frying pan add white parts of green onions and cook one minute.
Add noodles, reserved chicken and egg, sauce ingredients and bean sprouts.
Using tongs stir to coat noodles with sauce. If transporting home turn off the heat at this point and heat thoroughly just before dinner.
Squeeze juice of half a lime over pad thai and if desired serve with a lime wedge on each plate. Sprinkle with green onions, cilantro and roasted peanuts.