Place the rice noodles in a large bowl and cover with boiling water. Soak for 5 minutes, drain, and rinse with cold water.

Combine tamarind, brown sugar, fish sauce, oyster sauce, and soy sauce in a bowl.

Heat oil in a wok or large skillet over high heat.

Add chicken or shrimp and cook for 90 seconds until mostly cooked.

Remove chicken or shrimp and set aside.

Add 2 Tbsp. of oil to the pan and reduce to medium heat.

Add the shrimp powder to the oil and fry until crips, about 2 min.

Add garlic and cook for 30 seconds.

Add shallots and cook for an additional 30 seconds.

Return the heat to high, add the noodles and sauce, and stir fry together.

Push the contents to one side of the pan and pour in the eggs. Add additional oil if needed.

Scramble using a wooden spoon and combine the eggs with the chicken/shrimp.

Add 1 cup of bean sprouts and the chives and stir fry until the chives wilt.

Add half of the chopped peanuts. Toss quickly and remove the pan from the heat.

Top with the remaining peanuts and bean sprouts and serve with lime wedges.