Place the rice noodles in a large bowl and cover with room temperature water. Let them soak for 30-40 minutes until pliable but still a bit firm. Drain and set aside.

In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, and chili powder. Adjust the balance to your liking by adding more sugar or lime if desired. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until just cooked through and lightly golden. Remove and set aside.

In the same wok, add a little more oil if needed. Add minced garlic and chopped shallot. Cook for 30 seconds until fragrant. Push to one side and pour in the beaten eggs. Let them set, then scramble gently.

Add the soaked and drained noodles to the wok. Pour in the sauce and toss to combine. Return the chicken to the pan with bean sprouts, shredded carrots, and green onions. Stir-fry for 2–3 minutes.

Remove from heat. Garnish with crushed peanuts, fresh lime juice, and cilantro. Serve immediately.