Soak rice noodles in warm water for 20 minutes until flexible but firm, then drain.

In a small bowl, whisk together tamarind paste, fish sauce, sugar, and chili flakes to create the sauce.

Heat 1 tablespoon of oil in a large wok or skillet over high heat.

Add chicken and saute until cooked through, then remove from pan and set aside.

Add remaining oil and garlic to the wok, sauteing for 30 seconds until fragrant.

Push garlic to the side, pour in eggs, and scramble until set.

Add the drained noodles, cooked chicken, and sauce mixture to the wok.

Toss continuously for 2 to 3 minutes until noodles are tender and coated in sauce.

Fold in bean sprouts and green onions, cooking for an additional 30 seconds.

Serve immediately garnished with crushed peanuts, cilantro, and lime wedges.