• 12 ounces dried rice noodles
• ½ cup white sugar
• ½ cup distilled white vinegar
• ¼ cup fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil, divided
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 1 ½ teaspoons garlic, minced
• 4 large eggs, beaten
• 1 ½ tablespoons white sugar
• 1 ½ teaspoons salt
• 1 cup coarsely ground peanuts
• 2 cups bean sprouts
• ½ cup chopped fresh chives
• 1 tablespoon paprika, or to taste
• 1 medium lime, cut into wedges

Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain. Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.

Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.