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1
Soak the tamarind in hot water for 15 minutes. Strain and reserve juice, pressing on pulp to extract as much liquid as possible. In small bowl, combine strained tamarind juice, fish sauce, and palm sugar.
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2
Place chicken in bowl and toss with 2 tablespoons fish sauce mixture.
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3
In wok, or 12-inch non-stick skillet, heat 4 tablespoons oil over medium heat until shimmering. Add shallots and cook until just beginning to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
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4
Increase heat to medium-high. Add 3 tablespoons oil and chicken (with any juices). Cook, stirring, until cooked through, about 2 minutes.
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5
Stir in dried shrimp and chili flakes and cook for 30 seconds. Stir in noodles and remaining fish sauce mixture. Cook, tossing, until mixture is thoroughly coated and sauce has thickened slightly, about 1 minute.
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6
Push mixture off to side of pan and add remaining tablespoon oil to empty part of pan. Add beaten eggs and cook, stirring and breaking into small pieces with spatula, until cooked through.
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7
Toss in sprouts, peanuts and scallions. Cook, continuously tossing, until heated through, about 1 minute. Serve immediately with lime wedges on the side.
