Step 1

Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.

Step 2

Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.

Step 3

Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.

Step 4

Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.

Step 5

Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.

Step 6

Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.

Step 7

Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.