If noodles are not fresh noodles, follow package directions to either soak or boil until soft but not mushy.
For sauce, combine tamarind paste, rice vinegar, fish sauce, brown sugar, and chicken broth in a pot. Bring to a boil.
Simmer until the sauce thickens.
Heat the wok or large heavy skillet on medium-high heat. Add oil.
When to temperature, add garlic.
After 30 seconds, add chicken and sauté until brown. Remove and set aside.
Add eggs to pan, and scramble them until just done.
Add red pepper flakes, green onions, carrots, and bean sprouts. Stir-fry until tender.
Toss in the noodles, chicken and thickened sauce. Stir until sauce is absorbed and noodles are well coated, about one minute.
Garnish with chopped peanuts, lime wedges and parsley.