Honestly, the real way to make pad thai is to use bean sprouts. This is cool if you can get fresh ones, but you gotta make a separate trip to the store 'cuz they wilt within hours, it's ridiculous.
Don't use canned sprouts, they are bullshit! If you can't get to the store for fresh ones, just sub in some other veggie, no worries.
Palm sugar is raw sugar made from palms. It has a crazy, dense flavor, so I made a note in my recipe book to reduce the amount. If you wanna make this dish over the top, double it (also the shrimp).
On the other hand, if you can't get palm sugar at all, use brown sugar instead, but they oughta have palm sugar at the Chinese store.
Okay, so now you got onion, noodles, chicken, green onions, veggies, egg and sauce ready to rock. Have some peanuts ready too and put that stuff on the counter right next to where the wok is gonna be.
Stir frying goes FAST! Put the wok on high and get that puppy to smoke if you can. Pour a little oil in it, swirl around, and then you're gonna do the ingredients!
There's no time for pictures when you're stir frying! That wok is so hot you're gonna cook each thing like wham, bam, no time at all. Hit it and quit it, dude! Throw the stuff in there in this order:
1. Onion. 2. Chicken. 3. Noodles. 4. Sauce. 5. Veggies. 6. Egg. 7. Peanuts. 8. Green onions.
Toss it together and finish fast, 'cuz those noodles can easily overcook. You want 'em pretty firm, harder than the al dente you're probably used to with Anglo pasta.