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1.Whisk Together Rice Wine Vinegar, 1/2 Cup Sugar, Oyster Sauce, And Tamarind Pulp In A Saucepan Over Medium Heat Until Sugar Dissolves, About 5 Minutes; Remove From Heat And Set Aside. 2.Place Rice Noodles In A Large Bowl And Pour Enough Cold Water To Cover Noodles. Allow To Soften, About 10 Minutes. Drain. 3.Heat Peanut Oil In A Wok Or Large Skillet Over Medium Heat. Cook And Stir Eggs And Garlic In Hot Oil Until Eggs Are Softly Cooked, 2 To 3 Minutes. 4.Stir Chicken And Noodles Into Eggs And Cook Until Chicken Is No Longer Pink In The Center And Juices Run Clear, About 5 Minutes. 5.Pour Rice Wine Vinegar Sauce, 1 1/2 Tablespoons Sugar, And 1 1/2 Teaspoons Salt Into The Noodle Mixture. 6.Stir Peanuts, Ground Radish, And Chili Powder Into Noodle Mixture; Cook Until Peanuts Soften Slightly, About 5 Minutes. Add More Sugar Or Chili Powder If Desired. 7.Remove From Heat And Toss Chives With Noodle Mixture. Top With Bean Sprouts And Garnish With Lime Wedges.
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