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In a bowl, soften your noodles by covering with boiling water and leaving to soak for 10 minutes, then rinse, drain and set aside. They should be firm to the bite at this stage and will soften more once they are added to the wok/pan later.
Stir together tamarind puree, fish sauce, sesame oil and brown sugar to make a sauce.
Heat a large thin bottomed pan or wok over a med-high heat, then add the oil. Add the spring onions, garlic and chillies and stir-fry for one minute. Pour in the sauce and bring to a simmer. Add the ginger, lemon juice, half the peanuts and drained rice noodles. Keep the noodles moving around to avoid sticking and to get them coated in the sauce and cooked through.
When the noodles are softened and coated in tasty sauce, push them aside in the pan and pour in eggs into the space. Cook until just cooked then stir them back through the noodles.
Serve topped with bean sprouts, coriander, remaining peanuts, sesame seeds and a decent squeeze of lime or lemon juice.