Soak Noodles: Place the rice noodles in a bowl of hot water and let them soak until pliable. Drain and set aside.

Prepare Sauce: In a mixing bowl, combine tamarind paste, fish sauce, and palm sugar. Stir until the sugar dissolves, creating a harmonious balance of sweet, tangy, and savory flavors.

Stir-Fry Prawns and Shrimp: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and stir-fry the prawns and shrimp until they turn pink and opaque. Remove and set aside.

Scramble Eggs: In the same wok, add a bit more oil if needed and pour in the beaten eggs. Quickly scramble them until just cooked, then push them to the side.

Aromatics and Noodles: In the cleared space, add minced garlic and stir briefly until fragrant. Toss in the soaked rice noodles, then pour the prepared sauce over them. Stir-fry the noodles to coat them evenly.

Combine Ingredients: Return the cooked prawns and shrimp to the wok. Sprinkle in chili flakes for a touch of heat. Toss everything together, allowing the flavors to intertwine.

Bean Sprouts and Scallions: Add bean sprouts and chopped scallions to the wok. Continue stir-frying for another 2 minutes until the bean sprouts start to wilt and the scallions become aromatic.

Garnish and Serve: Plate the Pad Thai, garnishing it with chopped roasted peanuts and fresh cilantro leaves. Serve with lime wedges on the side forat zesty burst of citrus.