Chicken Phad Thai

 3 tbsp brown sugar
3 tbsp tamarind puree - or concentrate
1 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1 (14 oz) pkg rice stir-fry noodles cooked
3 tbsp vegetable oil - OR canola oil
1/2 lb chicken breasts - thinly sliced
1/2 yellow onion - thinly sliced
3 cloves garlic - minced
2 eggs - lightly whisked

1 1/2 cup bean sprouts
1 cup carrots - julienned
3 green onions - thinly sliced
1/4 cup roasted peanuts - finely chopped
chopped peanuts
chopped cilantro
lime wedges

In a small mixing bowl whisk together the ingredients for the sauce, set aside.
In a large wok or a large, deep skillet set over medium-high heat, add oil. Once hot, add the chicken and cook for 4 minutes. Add onion and saute for 3 minutes, then add garlic and saute for an additional minute.

 Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.
Add prepared noodles, bean sprouts, carrots, and sauce.

Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.
Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges