Prep the chicken and veggies as instructed under ingredients.
Soak the rice noodles in hot water (not boiling hot) for 4-5 minutes until the noodles are nice and tender but not soft. Drain, rinse with cold water and then drain once again. Keep the noodles ready in a bowl.
In a small stock pot/sauce pan, add oil (2 tbsp) and let it heat up on a medium flame. Once it heats up, add the palm sugar/jaggery (thinly sliced/grated as this helps to melt quickly) and brown sugar. Let it melt and caramelize to light brown. Keep stirring so that it does not stick to the bottom of the pan. This will take about 2-3 minutes.
Add the eggs into a bowl and whisk.
Add the sliced onion and garlic. Let it cook for a minute. Then add the fish sauce, tamarind paste and miso paste. Mix everything and let it bubble for 2 minutes. Add thai chilli powder/flakes for a spicy kick. Then mix and transfer the sauce into a bowl.
In a large frying pan/wok, add oil (2 tbsp). Once the oil heats up on a high flame, add the chicken pieces. Let them cook for 4-5 minutes, then slide the chicken pieces to a side and add the eggs. Add oil if needed (1 tbsp). Let it sit for a minute then mix, so that there are chunks of egg.
Now add the noodles and sauce and mix everything. Let the rice noodles absorb all the sauce. This will take about 1-2 minutes. Garnish with spring onion greens and chives and take it off the flame. Enjoy this delicious dish whilst hot.