Soak noodles: Soak rice noodles in warm water until soft, then drain.

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Prep protein: Slice shrimp or chicken into bite-sized pieces.

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Heat pan: Warm a wok or large skillet over medium-high heat with a bit of oil.

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Cook protein: Stir-fry shrimp or chicken until just cooked through; remove and set aside.

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Scramble egg: In the same pan, lightly scramble the egg.

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Add noodles & sauce: Toss in the drained noodles and pour in tamarind and fish sauce; stir-fry to coat evenly.

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Combine: Return the cooked protein to the pan and mix well.

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Add vegetables: Stir in bean sprouts and chopped green onions; cook 1–2 minutes.

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Finish toppings: Sprinkle crushed peanuts over the top and squeeze fresh lime juice.

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Serve or package: Plate or pack the Pad Thai, ensuring peanuts and lime stay fresh for serving