1. To make marinade, place chicken in bowl. Add remaining marinade ingredients. Stir to combine. Marinate for 2 to 6 hours.
2. Soak dried rice noodles in warm water for 30 minutes, or until limp but still firm to the touch. Drain noodles thoroughly in colander; set aside. To make sauce, mix fish sauce, lime juice, sugar and chili paste in small bowl. Stir well to melt sugar. 
3. Heat a wok or skillet over high heat until smoking hot. Add 2 tablespoons peanut oil. Sauté chicken until golden and cooked through, about 5 to 6 minutes. Remove chicken to a plate. Cover to keep warm. 
4. Add remaining peanut oil, garlic and shallots to pan. Sauté for 30 seconds. Push garlic and shallots to 1 side of wok. Pour egg into center. Scramble egg lightly until set, breaking it up into pieces with a spatula. Add drained noodles to wok, stirring and tossing quickly with tongs to separate strands. Pour in the fish sauce mixture, tossing well to coat noodles and keep them from sticking. 
5. Add half of bean sprouts and half of peanuts, saving remainder for garnish. Return chicken to pan. Stir together to warm everything through. Divide pad Thai between 4 bowls. Add remaining bean sprouts and peanuts to the top. Garnish with lime wedges and cilantro. Squeeze lime juice over each portion before eating. 

Calories: 627, Fat: 36 g (7 g Saturated Fat), Cholesterol: 105 mg, Sodium: 1693 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g.