Combine soy sauce, sugar, black pepper, vinegar, tamarind paste, and fish sauce in a pot. Mix thoroughly on medium heat until palm sugar dissolve, and set aside.

Heat a non-stick wok (or frying pan) over high heat and add peanut oil, swirling to coat the entire surface. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown, add ginger and garlic and sweat for one minute. Add the chicken and stir-fry for 6-8 minutes, or until fully cooked. Reserve chicken.

In the middle of the wok (and add the eggs. Stir-fry for 3 minutes, or until the eggs are scrambled, reserve on the side.

Add the rice noodles, the chicken and half of the sauce mixture from step 1. Use chopsticks or tong to stir the noodles and ingredients together. Get the chopsticks or tong under the noodles, lift them up and flip them over (this will keep the noodles from breaking). Continue using the chopsticks or tong, flipping and stirring the noodles and add some of the sauce mixture for 6-8 minutes, until they’re soft.

Add the green onion and a splash of sesame oil, flip and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, or green onions.