Instructions

• Whisk together the sauce ingredients in a small bowl: 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 3 tablespoons brown sugar. Set aside.
• Bring a large pot of water to a boil. Add the 6 oz rice noodles and cook about 5 minutes, or until very soft, stirring occasionally. Drain the noodles and rinse with cool water to stop cooking. Set aside.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
• Add the ½ onion (thinly sliced) and stir-fry about 2 minutes, until it just begins to soften. Add the 2 cloves garlic (minced) and cook about 30 seconds, stirring constantly.
• Add the 6 oz chicken breast (cut into strips) and the 6 oz extra-firm tofu (cut into bite-sized cubes). Stir-fry until the chicken is cooked through, about 2 to 4 minutes.
• Push the chicken and tofu to one side of the wok. Crack in the 2 large eggs on the empty side and scramble them, stirring constantly until just set. Mix the scrambled eggs into the chicken and tofu.
• Stir in half of the 1 cup bean sprouts. Add the cooked rice noodles and toss or stir to combine, cooking about 1 minute to heat through.
• Pour in the prepared sauce, add half of the ½ cup roasted peanuts (roughly chopped), and add the 5 scallions (cut into 1-inch strips). Stir everything together and cook 1 to 2 more minutes so the sauce coats the noodles. Stir in the 1 tablespoon sriracha sauce.
• Transfer to plates and serve immediately. Garnish each serving with the remaining peanuts and remaining bean sprouts, and serve with lime wedges. (Extra sriracha can be offered for more heat.)