Soak rice noodles in warm water for 10 minutes until pliable but firm. Drain and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken slices, cooking until golden brown and cooked through.

Push chicken to the side, add remaining olive oil, and pour in beaten eggs. Stir gently until scrambled and just set.

Add soaked noodles to the skillet, tossing to combine with chicken and eggs. Cook for 2 minutes until noodles start to soften.

In a small bowl, mix tamarind paste, fish sauce, sugar, and lime juice. Pour over noodles, stirring to coat evenly.

Increase heat to high, stirring constantly until noodles absorb the sauce and develop a slight char, about 3 minutes.

Add bean sprouts and green onions, tossing to combine. Cook for 1 minute until sprouts are just tender.

Remove from heat, garnish with crushed peanuts, and serve immediately with extra lime wedges if desired.