Bring a large pot of water to a boil. Cook the rice noodles according to package directions but remove them 2 minutes early — they should still be slightly firm in the centre. Drain immediately and rinse under cold running water to stop the cooking. Toss with a drizzle of oil to prevent sticking and set aside.

In a medium bowl, whisk together the fish sauce, tamarind paste, lime juice, sugar, and soy sauce until the sugar is fully dissolved. Set aside.

Heat your wok over high heat until it just begins to smoke. Add 2 tablespoons of neutral oil and swirl to coat. Add the sliced onion, garlic, ginger, and chilli flakes. Stir-fry for 1 minute until fragrant. Add the ground chicken, breaking it into small pieces with your spatula. Cook for 3–4 minutes until no pink remains, then add the drained noodles and toss to combine.

Push the chicken and noodles to one side of the wok. Crack the 3 eggs into the cleared space and let them sit undisturbed for 30 seconds until the edges begin to set. Gently scramble the eggs with your spatula, then toss everything together until the egg is evenly distributed through the noodles.

Pour the sauce over the noodles and toss to coat evenly. Add the cabbage ribbons, julienned carrot, and bean sprouts. Stir-fry for 1–2 minutes until the cabbage is just wilted but the carrot and sprouts still have crunch.

Divide between 4 bowls. Top each serving with crushed peanuts, fresh cilantro leaves, sliced spring onions, sliced red chilli, and a lime wedge. Squeeze the lime over the top just before eating.