To make the sauce, add the tamarind paste, water, fish sauce, palm sugar and garlic chili paste to a bowl. Whisk it up till its all mixed well and set aside. Chop up the chicken and pour about 1/4 cup of the sauce on it and mix well.
Get out a pot of water and bring it to a boil. Once its boiling, turn it off and leave it.
Get out the rest of the ingredients and chop them all up so they are ready to throw in the wok.
Heat up a wok or a large pan on medium high heat.
Add the rice noodles to the pot of water and let them sit there. They will need only about 5 - 8 mins to get soft.
Add 1/3 of the coconut oil to the wok or pan and when its melted, throw in the beaten eggs. Scramble them until just cooked and take them out and set aside. Chop them up a bit so they are smaller pieces.
Add a little more coconut oil and add the chicken next. Stir fry until cooked. Take them out and set aside with the eggs.
Add the last bit of coconut oil to the wok. Throw in the ginger, garlic, chili, and green onions. Stir fry for about 1 min. Next add the peppers and bean sprouts. Cook for about 30 seconds. Add the chicken, egg, the softened noodles, and the rest of the sauce. Stir fry around for a couple of mins till they are mixed well. Add the peanuts and cilantro and stir quickly again.
Divide between 4 plates, sprinkle with a bit more peanuts and cilantro on top. Serve with a lime wedge.