Saute the peanuts, garlic and chiles in 1/4 cup of the canola oil until browned. Add the tamarind concentrate, lime juice, dried shrimp, sugar and remaining 3/4 cup canola oil and puree with an immersion blender.
Cook the chicken thighs in a nonstick pan and saute with 1/2 cup of the pureed pad Thai sauce. Set aside.
Saute the mushrooms and green onions with 1/4 cup of the sauce. Set aside.
Scramble the eggs with 2 tablespoons of the sauce. Set aside.
Combine the cooked chicken, the mushroom mixture and the eggs, and saute together.
Heat the tortillas in a warming pan. Add the pad Thai filling to the tortillas. Top with green onions, cilantro and chopped peanuts. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.