Mix all ingredients together in a small bowl and set aside.

Place the rice stick noodles in a large bowl and cover with hot water. Place a lid of plate over the bowl to let the noodles steam and become soft. Check on them periodically, it should take about 15-20 minutes to soften.

In a woke, large saute pan or dutch oven, heat the canola oil over medium high heat. Once hot, add in garlic, shallots and dried shrimp and cook for about 1 minute.

Next, add in the thinly sliced chicken breast. (If your pan is too small, cook the chicken in two batches so it cooks evenly). Let the chicken brown on one side, about 3 minutes, then flip and brown on the other side stirring occasionally.

Move the chicken to the outer part of the pan an add in your 3 eggs to the center of pan. Break up the yokes a bit and move the eggs around to give a light scramble. Once cooked, mix all the chicken back in to combine.

Add in the pre-soaked noodles to the pan and toss together with tongs.

Add in 3/4 of your pad thai sauce and toss to combine.

Add in your bean sprouts and half the peanuts and scallions. Fold the noodles over these ingredients to give the sprouts and scallions a quick steam. About 1 minute. Once slightly soft, toss altogether and serve! Top with reserved peanuts and scallions.

*If more sauce is needed, add in. Leftover sauce can be stored in the fridge for up to 2 weeks.