You will need
300g flat rice noodles 
2-3 tbsp fish sauce or light soy sauce, to taste
3 tbsp tamarind paste (or 4 tbsp lime juice, if you can’t find tamarind) 
2 tbsp palm or brown sugar
4 tbsp groundnut oil
400g skinless boneless chicken, breast and/or thigh meat, sliced 
4 garlic cloves, finely chopped
3 shallots, finely sliced 
1 tbsp Thai dried shrimp (optional)
2 tsp mild red chilli powder
3 eggs, lightly beaten 
150g fresh bean sprouts
75g unsalted roasted 
Peanuts, chopped
Small handful coriander, chopped
2 spring onions, finely sliced
1 lime, cut into wedges, to serve

1. Cover the noodles with just-boiled water and set aside for 10 minutes. Mix the fish or soy sauce with the tamarind paste and palm sugar in a small bowl and set aside.
2. Heat a large wok, until it is smoking hot. Add three tablespoons of oil. Tip in the chicken pieces, frying and stirring for three minutes, or until the pieces turn golden. Add the garlic and stir-fry with the chicken for a few seconds. Follow with the sliced shallots, dried shrimp (if using) and chilli powder. Stir and heat through for a few seconds.
3. Drain the soaked noodles and toss well with the ingredients in the wok. Stir-fry for one to two minutes – the noodles will start to soften and change texture.
4. Push everything over to one side of the wok. Add the remaining oil to the cleared area and crack the eggs on to it to form an omelette. When the eggs have set, cut into small chunks with your wooden spoon or spatula and stir in with the noodles.
5. Add the tamarind and sugar mixture to the wok, folding it in to coat everything evenly. If the noodles are still too firm for your liking, splash a little water over to help them cook. Add two thirds of the bean sprouts and sprinkle with half the chopped peanuts. Taste and add a little more fish sauce or sugar, if you like.
6.  Stir and, when the vegetables are beginning to wilt, transfer to a serving dish and shower with the remaining chopped peanuts, coriander and spring onions. Serve with lime wedges.