Prepare the brown rice noodles by soaking them in boiling water for 5-7 minutes until al dente, then drain and rinse with cold water to prevent sticking.

In a medium bowl, whisk together the peanut butter, low-sodium soy sauce, tamarind paste, honey, and red chili flakes until the sauce is emulsified.

Heat a large non-stick wok or skillet over medium-high heat and coat with a light layer of cooking spray.

Add the sliced chicken breast and minced garlic to the wok, stir-frying for 5-6 minutes until the chicken is cooked through and lightly browned.

Push the chicken to one side of the wok and pour the liquid egg whites into the empty side, scrambling them until fully set.

Incorporate the cooked noodles and the prepared sauce into the wok, tossing vigorously with tongs to ensure even distribution and coating.

Add the bean sprouts and green onions to the mixture, tossing for an additional 60 seconds until the sprouts are slightly wilted but still crisp.

Distribute the Pad Thai into four equal portions and garnish each with 1 tablespoon of crushed peanuts and a lime wedge.