Soak rice noodles in warm water for 20 to 30 minutes until flexible but still firm; drain and set aside.

Whisk together tamarind paste, fish sauce, palm sugar, and chili flakes in a small bowl to create the sauce concentrate.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add sliced chicken and sear until cooked through and slightly browned, approximately 5 minutes.

Add minced garlic to the wok and stir-fry for 30 seconds until fragrant.

Push the chicken and garlic to the perimeter of the wok and pour beaten eggs into the center, scrambling until just set.

Add the drained noodles and the prepared sauce concentrate to the wok.

Toss all ingredients continuously over high heat until the noodles absorb the sauce and reach the desired tenderness.

Stir in bean sprouts and green onions, cooking for an additional 60 seconds.

Garnish with crushed peanuts, fresh cilantro, and lime wedges before serving.