Authentic Pad Thai - cooking recipe

Ingredients
    12 ounces dried rice noodles
    1/2 cup white sugar
    1/2 cup distilled white vinegar
    1/4 cup fish sauce
    2 tablespoons tamarind paste
    1 tablespoon vegetable oil
    2 boneless, skinless chicken breast halves, sliced into thin strips
    1 tablespoon vegetable oil
    1 1/2 teaspoons garlic, minced
    4 eggs, beaten
    1 1/2 tablespoons white sugar
    1 1/2 teaspoons salt
    1 cup coarsely ground peanuts
    2 cups bean sprouts
    1/2 cup chopped fresh chives
    1 tablespoon paprika, or to taste
    1 lime, cut into wedges
Preparation
    Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
    Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
    Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
    Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
    Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

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