Soak the rice noodles in hot water for 30-45 minutes. They should turn white but remain firm and pliable. Drain once toothy.
While the noodles soak, chop your vegetables, cut the chicken into 3/4 inch cubes, and chop your peanuts.
Combine the fish sauce, brown sugar, tomato paste, tamarind, and sambal oelek. Stir to combine.
This goes fast. Heat a wok over medium-high heat. Add the oil.
When the oil starts to shimmer, add the chicken and cook for 3-5 minutes, until the chicken is just done.
Turn the heat way down. Add garlic and cook, stirring, for another 30 seconds. Do not let the garlic burn.
Crank the heat to max. Mix in the drained noodles. Stir to coat the noodles with oil. Cook about 45-60 seconds, stirring constantly until the noodles are done.
Push the noodles to the side and add the beaten eggs. Scramble the eggs until just set, then mix into the noodles.
Add the pad thai sauce and stir until everything is evenly coloured. Remove from heat.
Garnish with garlic chives, cilantro, bean sprouts, chopped peanuts and lime wedges.