Start by boiling a large pot of water. Once boiling, add the dried rice noodles and let them soak for 5 minutes until they soften but are still slightly firm. Drain and rinse under cold water.

In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves completely.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add garlic and onion, sautéing for about 30 seconds until fragrant.

Add your thinly sliced chicken to the skillet, cooking for about 1.5 minutes. Stir frequently until nearly cooked through.

Push the chicken to one side and crack the eggs in. Scramble for about 1 minute until just set, then mix with the chicken.

Add soaked noodles, bean sprouts, and tofu to the skillet. Pour in the sauce and stir together, cooking for another 1.5 minutes.

Toss in garlic chives and half of the crushed peanuts, folding them into the mixture.

Serve immediately, garnished with remaining peanuts and lime wedges on the side. Squeeze lime juice over each serving.