Slice the chicken breasts into thin strips and mince the garlic. Prepare all ingredients before cooking.
Soak the rice noodles in warm water for about 30 minutes until softened. Drain and set aside.
In a bowl, whisk together soy sauce, tamarind paste, lime juice, and brown sugar; set aside.
Heat oil in a large skillet or wok over medium-high heat. Cook chicken strips for about 5 minutes until browned.
Add minced garlic and stir-fry until fragrant (about 1 minute). Toss in softened rice noodles and sauce; mix well.
Push everything to one side of the pan and scramble two eggs on the other side. Once cooked, mix into the noodles and stir-fry for another couple of minutes.
Serve hot, garnished with crushed peanuts and fresh cilantro.
