Cook the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the shrimp or chicken and garlic, and cook until the protein is cooked through.
Push the shrimp or chicken to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are cooked.
Add the cooked rice noodles to the pan, followed by fish sauce, tamarind paste, and sugar. Stir-fry everything together until the noodles are coated with the sauce.
Toss in the bean sprouts and green onions, and cook for an additional 1-2 minutes until the vegetables are slightly softened.
Remove from heat and sprinkle crushed peanuts over the top.
Serve Pad Thai hot, garnished with fresh cilantro and lime wedges on the side.
