Soak the rice noodles in hot (not boiling) water for 8–10 minutes until pliable but still slightly firm. Drain and set aside.

Mix fish sauce, tamarind paste, palm sugar and sweet chilli sauce in a small bowl until the sugar dissolves. Set aside.

Heat 30 ml oil in a large wok or frying pan over high heat. Add chicken and stir-fry for 3–4 minutes until just cooked through. Remove and set aside.

Add remaining oil to the pan, then garlic and cook for 10–15 seconds until fragrant. Push to one side and pour in the eggs, scrambling gently until just set.

Add drained noodles and prepared sauce. Toss continuously for 2–3 minutes until noodles are tender and evenly coated.

Return chicken to the pan along with bean sprouts and spring onions. Toss for 1–2 minutes until heated through.

Remove from heat. Serve immediately topped with crushed peanuts and lime wedges.