Prepare the Noodles: Soak rice noodles in warm water until pliable, then drain and set aside.

Make the Sauce: In a bowl, combine tamarind paste, fish sauce, brown sugar, soy sauce, and lime juice. Stir until well mixed.

Cook the Chicken: Heat oil in a wok or skillet over medium-high heat. Add sliced chicken and cook until browned and cooked through. Remove and set aside.

Scramble the Eggs: In the same pan, add a bit more oil if needed. Crack in the eggs and scramble until just set.

Combine Everything: Add minced garlic to the pan and cook briefly. Return the cooked chicken to the pan, then add the noodles and pour in the prepared sauce. Toss everything together until well combined and heated through.

Finish with Toppings: Add bean sprouts and chopped green onions. Toss again briefly, then plate and top with crushed peanuts, lime wedges, and fresh cilantro if desired