Step 1

Place the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes into a large jar with a lid. Shake vigorously until combined. (If all the sugar doesn’t dissolve, give it a stir until it is incorporated. Alternatively, you can place the ingredients in a medium-sized bowl and whisk them together.) Set aside.

Step 2

Cook the rice noodles per the directions on the package. Drain and rinse with cold water to stop them from cooking, set aside.

Step 3

Heat a large wok (I use a 14-inch wok) or very large skillet over medium-high heat. Add 1 tablespoon of the oil; once hot, add the chicken and cook until almost done, 6 to 8 minutes. Transfer the chicken to a plate.

Step 4

Wipe out the wok and add the remaining 1 tablespoon of oil. Add the garlic and cook until just fragrant, 20 seconds.

Step 5

Add the well-beaten eggs and stir them around until just done.

Step 6

Add the chicken back to the pan and mix it with the eggs.

Step 7

Add the noodles and break them up so they are not sticking together, mix everything together (doing this with tongs makes it easier.)

Step 8

Add the sauce and stir so everything is coated.

Step 9

Allow to cook, stirring occasionally until 3/4 of the sauce is absorbed, about 10 minutes.

Step 10

Add the scallions and 1 cup of fresh bean sprouts. Toss to combine.

Step 11

Serve immediately. Garnish with the remaining fresh bean sprouts, fresh cilantro, peanuts, and lime wedges.