Soak rice noodles in warm water for 20 minutes until soft.
Mix tamarind paste, fish sauce, sugar, and chili flakes in a bowl.
Heat oil in a wok, sauté garlic paste and sliced chicken breast until cooked.
Push chicken to the side, scramble eggs in the open pan space.
Add soaked noodles and sauce mixture, tossing rapidly for 2 minutes on high heat.
Garnish with crushed roasted peanuts and chopped spring onions.