Combine palm sugar, fish sauce, tamarind and water in a small bowl. Microwave for 30 seconds. Mix. Microwave for a few more 30 second intervals until palm sugar has dissolved. You can also do this over the stovetop. If you are using brown sugar, you can skip the microwave. Just mix until the brown sugar is combined!

Note - You may need less or more of the tamarind concentrate depending on the brand you're using! I use the Thai brand pictured above. Make sure to taste and adjust. It should be a balance of sweet, salty, and sour!

Drain the noodles and rinse well under cold water. Do not boil. Add to a hot wok or pan on medium-high heat with no oil just so you can evaporate the water and allow the noodles to slightly crisp up. Once the water has been evaporated fully, remove from pan.

Add your oil to the wok. Now add in your protein. Cook for a few minutes, then add in you green onions (white ends) and garlic. Cook down. Make sure not to burn the garlic! 

Remove from wok. Then add your noodles back in along with your pad thai sauce. Allow the pad thai sauce to simmer down fully and coat the noodles. The sugar in the sauce will eventually start caramelizing and turn the noodles brown. 

Toss in your carrots and sprouts. Combine well. Top with peanuts, sprouts, sliced cucumbers. Serve with lime wedges.