Soak the noodles in boiling water, leave them for five-seven minutes, then drain them in a colander.

Meanwhile, in a bowl add the brown sugar, tamarind paste, fish sauce and oyster sauce. Mix it well and set it aside.

In a large frying pan, add the sliced onion and garlic and cook over a medium to high heat for a minute, stirring occasionally.

Add in the chicken and cook for a few minutes.

Once the chicken is cooked, push it to the side of the pan and pour in the eggs into the other side.

Mix well until the eggs have scrambled.

Add the beansprouts, tofu and noodles. Toss together and cook for a minute.

Add in the sauce you prepared earlier and stir well.

Stir through the spring onions and chopped peanuts which will give it a nice crunch.

Serve in a bowl with sliced chilli, more chopped peanuts and a squeeze of lime juice.