Cook the noodles, drain and set aside in cold water.
Chop the (Chineschives in 2 cm pieces. Set a few aside for the garnish. Wash the bean sprouts and save half to add at the end. Chop the shallots and garlic together.
Use a wok and heat it on high. Add oil and roast the peanuts. Remove from the wok. Add the shallots, garlic and chicken and stir until golden.
Add the (drainenoodles to the wok. Quickly stir fry to prevent it sticking to the wok. Add tamarind paste, sugar, fish sauce and chili. Stir on high. If you see a lot of moisture the wok is not hot enough. Turn the heat up in that case.
Make room for the egg by placing the noodles on one end of the wok. Crack the egg and scramble it until almost cooked. Stir through the rest of the noodle dish.
Sprinkle with white pepper. Add bean sprouts and the chives. Stir again.
Place in a bowl or on plates and sprinkle with fresh pepper and peanuts. Serve hot with a slice of lime, chives and the rest of the bean sprouts.