Drain the noodles. Make the sauce by mixing palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved.
Chop Chinese chives or green onions into small lengths about 2 inches.
Heat a large pan until hot. Add oil. Turn the heat down to low. Fry shallots, pepper flakes and salted radish until fragrant and colored. About 30 seconds.
Add chicken and stir fry until partially cooked, about 1 minute. Spread the protein to the side and crack eggs in the middle of the pan. Scramble slightly, do not scramble all the way. Fry the eggs for a minute.
Stir everything together and add drained noodles. Add a little more oil. Turn up the heat and then stir-fry for a while until the noodle is softer and getting translucent and brown in color. Keep folding the noodles over until they are soft and brown.
Add the prepared sauce. Stir for a few moments. Add bean sprouts and chives and fold until wilted.
When served, top the noodles with crushed peanuts, extra chile flakes (if you like it spicy), and a wedge of lime.
