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1. Soak noodles in warm water for at least 45 minutes.
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2. Mix tamarind with 1/4 cup water in a small bowl at let stand for 10-15 minutes (or until soft) then blend to a smooth paste.
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3. Combine fish sauce, lime juice, coconut milk, sesame oil, sugar and peppar flakes together in a mixing bowl, set aside.
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4. Add 3-5 tbsp (depending on taste) of your tamarind mixture to the fish sauce mix. Mix well and set aside.
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(At this point you can taste a small amount of your sauce to see if it meets your taste. If not this is the time to make small adjustments).
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5. Cut green onion, shred carrot and mince garlic, set aside.
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6. Cut chicken into small pieces (1 in), set aside.
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7. Add oil to wok or large pan and heat. Add garlic and stir until golden brown. Add chicken and spread out evenly. When chicken is almost cooked through add the eggs. After 30 seconds or so break the yolks and mix the egg, let cook 1-2 minutes.
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8. While chicken and eggs finish cooking drain the noodles and add them to the wok and mix well.
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9. Add your fish sauce mixture to the wok and mix well.
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10. Add 2/3 of the green onion, crushed peanuts and carrot.
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11. Add all of the mushrooms and shrimp.
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12. Stir fry on low heat for 3-4 minutes.
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13. Mix well and transfer to serving dishes. Top with remaining carrot, peanuts, green onion, bean sprouts and lime wedges.
