Prepare all the ingredients beforehand, as they will be stir-fried quickly in the pan.
Cook the rice noodles according to the package instructions.
In a small bowl, mix together brown sugar, low-sodium soy sauce, lime juice, fish sauce, crushed red pepper, and ground ginger. If you don't have tamarind paste, ketchup can be used as a substitute.
Heat oil in a large pan over medium-high heat until it starts to shimmer.
Add the cooked noodles to the pan, then immediately pour in the sauce. Stir and cook over medium-high heat.
After about a minute, push the noodles to the side and crack in one egg. Stir vigorously to coat the noodles with the cooked egg strands.
Once the egg begins to set, add the bean sprouts and stir-fry briefly to keep them crisp.
Transfer the finished Pad Thai to a serving plate.
Serve topped with chopped peanuts, cilantro, green onion, and lime wedges.
Garnish with lime juice and add extra fresh herbs and peanuts to taste.