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Soak the rice noodles in warm water for 45 minutes until softened but still slightly firm. Drain well and set aside.
Whisk together the tamarind purée, stevia sweetener, fish sauce and oyster sauce.
Heat the oil in a wok or large frying pan over high heat. Add the garlic and onion and cook for 2–3 minutes until fragrant.
Add the chicken and cook until almost cooked through. Push everything to one side of the pan.
Pour in the eggs and scramble until just set, then mix through the chicken.
Add the tofu, the white parts of the spring onions and the sauce. Cook for 1 minute.
Add the noodles, bean sprouts and the green parts of the spring onions. Gently toss everything together, trying not to overwork the noodles so they don’t break. Cook for 1-2 minutes until everything is coated and heated through.
Stir through the chopped peanuts.
Serve with extra bean sprouts, Thai chilli powder and a squeeze of fresh lime.