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1
Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
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2
Cut the chicken into 1/4-inch strips. Set aside.
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3
Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
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4
Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
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5
In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
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6
Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
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7
Add chicken and stir-fry for 1 minute.
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8
Add tofu and shrimps and stir-fry for 1 more minute.
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9
Break eggs into wok and let them fry without breaking them up for another minute.
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10
While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
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11
Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
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12
Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.
