For sauce, combine roughly equal parts fish sauce, palm or brown sugar, and tamarind liquid. Add Some chicken broth And bring to boil. Simmer until sauce thickens. Set aside.
In a wok, saute minced red onion and garlic until golden brown.
Add any combination of cooked and diced chicken, cooked and diced firm tofu, and raw shrimp.
Add fresh noodles and fry for 30 seconds.
Push noodles aside and use the space to fry two lightly beaten eggs.
Pour in 3-5 tablespoons of sauce. Fry for another 30 seconds. Thin with more chicken broth if desired.
Add about a cup of bean sprout and some chives or scallions and fry for 30 more seconds.
Serve topped with fresh cilantro, basil leaves, crushed peanuts, crushed dried chilies, and lime wedges.