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Slice your chicken very thin and season with slat and white pepper. Coat in oil and fry on high/medium heat in a large pan add your chilli if you like it spicy. When your chicken is almost done add your garlic and stir well on medium heat. Boil a kettle of hot water and add to your rice noodles in a salted water in a pot on high heat. When you noodles are all dente add them to your pan (about 3 minutes).
Add your fish sauce, soy sauce, sugar, sesame oil, tamarind paste (or substitute),
Peanut butter and toss around. Make a little space on your pan and fry your egg there and combine to your meal.
Add your scallions cut in small pieces. Season with extra soy sauce if needed.
You can garnish with scallions and lime wedges.
Enjoy
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Authoritative Thai street food — curry pastes, wok dishes, grilling
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Sour fruit paste — pad thai, curries, agua fresca
Flat rice noodles — pad thai, pho, char kway teow
The definitive Thai food encyclopedia — history, technique, 650 pages