Soak rice noodles in warm water until pliable, then drain
Mix tamarind paste, fish sauce, palm sugar, and a little water to make the sauce
Heat oil in a wok or large skillet over medium-high heat
Add garlic and shallots, then cook until fragrant
Add shrimp, chicken, tofu, or a mix, and cook until done
Push ingredients to one side of the pan
Crack in eggs and scramble lightly
Add the soaked noodles and pour in the sauce
Toss everything together until the noodles absorb the sauce
Add bean sprouts, chives, and crushed peanuts
Stir-fry briefly until combined
Serve with lime wedges and extra peanuts