Fully submerge the rice noodles in lots of hot water. As hot as you can get it out of the tap.

Soak the noodles for about 30 minutes. It really depends on the brand. You want them pliable but still very toothy. They will cook more when you make the dish.

Combine the sesame paste, peanut butter, tamarind sauce and rice wine vinegar. Stir until it comes together in a paste. Add the fish sauce and stir until it forms a smooth emulsion.

Gradually stir in the coconut milk. You want to keep the mixture smooth and even.

Add the chili sauce if using. Stir to combine. Set aside.

Use a large non-stick pan or well seasoned wok for this. You want room to stir fry.

Cut the chicken into bite sized pieces.

Heat the pan over medium low heat. Add the oil and then the chicken. Cook, stirring regularly, until it is just done. This should take around 5-7 minutes but really depends on how big your pieces are.

Now add the garlic and fry, stirring continuously for about 30 seconds.

Turn up the heat to medium to medium high. Things will go pretty fast now. Add the noodles and stir to coat them with oil. Continue cooking, stirring constantly until the are just a little under your target consistency. This takes about a minute.

Move the noodles to one side and pour in the eggs. Scramble them. When they are set add the bean sprouts and start to stir everything to try to get the egg, chicken and bean sprouts distributed into the noodles. This is not easy. If it doesn't work for you don't worry too much. Just make sure you even things out when you serve.

Remove the pan from heat and add the sesame noodle sauce. Stir to get the noodles coated with the sauce.

Portion the noodles into two bowls and garnish with cilantro, sesame seeds or peanuts (or both) and green onion.