Prepare the noodles, according to the box instructions and keep aside.

While the noodles were boiling, make the Pad Thai sauce. In a mixing bowl, add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies and mix everything together. Keep aside.

In a wok or deep non-stick skillet, heat some oil on medium high heat and add the chicken pieces, salt and pepper. Cook for a few minutes until golden brown.

Add shallots, ginger, garlic and mix until fragrant.

Add red peppers, green peppers, broccoli, carrots and stir fry for a few minutes.

In the same wok, push everything on one side and in the remaining space, add the egg and scramble it. Mix it with the rest of the chicken and vegetables.

Add the boiled noodles and pour the sauce on top. Mix everything together and let it cook for a few more minutes until the sauce thickens. DO NOT OVER-COOK or you will end up with a mushy mess.

Squeeze half of a lime on top of the noddles and add more fish sauce if you like. Mix everything together.

Garnish with peanuts, cilantro and limes. Enjoy!