Soak rice noodles in warm water until soft but firm; drain.
Heat oil in a skillet over medium-high heat; cook diced chicken until golden brown, about 6 minutes.
Add minced garlic and sauté for one minute until fragrant.
Whisk together tamarind paste, soy sauce, brown sugar, lime juice, and salt; pour over the chicken.
Add soaked noodles, bean sprouts, and green onions; toss until well combined.
Serve hot garnished with peanuts and cilantro.
