1Mix together chicken stock, fish sauce, tamarind paste, soy sauce, chili garlic paste, brown sugar, lime juice, brown sugar and white pepper; set aside.
2Cook rice noodles according to package directions. Rinse in cool water and set aside.
3Heat 2 Tbsp. peanut oil in wok or deep skillet. Cook Bean sprouts, bite-sized pieces of green onion, ginger, garlic, and red pepper flakes about 1 minute. Add the chicken and stir fry 3-5 minutes or until done.
4Make a large well in the center of wok and add the egg stirring to cook.
5Add the noodles and sauce. Stir fry until well incorporated and heated through.
6Garnish with chopped peanuts, thinly sliced green onion and lime slices.