Pad Thai

Place noodles in a large bowl and cover with warm water. Let sit for 20-30 minutes, then drain. Set aside. Combine the palm sugar, fish sauce, tamarind water, sriracha sauce and chicken broth in a bowl. Microwave for 1 minute, then stir until palm sugar dissolves. Set aside. Preheat a large wok until quite hot. Add vegetable oil to coat bottom. Quickly pour the egg into the wok and cook until scrambled and broken into small pieces. Remove from wok and set aside. Add 1-2 tablespoons oil to wok and cook onion for 1 minute. Add garlic and stir 30-60 seconds or until it begins to soften and become very fragrant. Add another tablespoon of oil, then add the chicken and tofu. Stir fry until the chicken is no longer pink inside. (If you are using a smaller wok, divide this into 2 batches and combine when both batches are done.) Add another tablespoon of oil if needed, then add the soaked noodles and the sauce. Stir fry until the noodles are nearly tender. Add half the bean sprouts, half the peanuts, and half the cilantro, and stir through. Remove from heat and top with the remaining bean sprouts, peanuts and cilantro.