Soak the noodles: Place the rice noodles in warm water and soak until pliable but still a bit firm, about 20–30 minutes. Drain well. They’ll finish cooking in the pan.

Make the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, and soy sauce. Taste and adjust. You’re aiming for a bright, sweet-tangy, savory balance.

Prep the chicken: Thinly slice the chicken. Pat dry and season lightly with salt. This helps it brown quickly.

Heat the wok or skillet: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Cook the chicken: Add the chicken in a single layer. Stir-fry 3–4 minutes until just cooked through with a little color. Transfer to a plate.

Stir-fry aromatics: Add another teaspoon of oil if needed. Toss in garlic (and shallot, if using). Stir about 30 seconds until fragrant, not burned.

Scramble the eggs: Push aromatics to the side. Add a bit more oil, then crack in the eggs. Scramble softly until just set.

Add noodles and sauce: Add the drained noodles and pour in the sauce. Toss gently with tongs, lifting and folding so noodles absorb the sauce. If they’re too stiff, splash in 1–2 tablespoons water.

Bring it together: Return the chicken to the pan. Add most of the bean sprouts and green onions (save a handful for garnish). Stir-fry 1–2 minutes until everything is hot and glossy.

Finish and serve: Plate the noodles. Top with peanuts, remaining bean sprouts and green onions, cilantro, chili to taste, and lime wedges. Squeeze fresh lime over the top before eating.