When oil is hot, add garlic and stir fry one minute. Add white part of onion and the chicken (or other protein). Stir fry until chicken is no longer pink on the outside.
Break eggs into wok and let them fry without breaking them up 1-2 minutes.
Drain noodles and add to wok, giving them a quick fold to break up the eggs.
Add tamarind sauce mixture and the sunbutter (or ⅔ of the peanuts if using) and stir fry 2-3 minutes.
Add bean sprouts, cilantro, crushed peppers and the onion greens. Stir to combine.
Remove from heat and transfer to serving dish.
Top with additional cilantro, crushed peppers, remaining peanuts (if using), onion greens and a squeeze of lime or lemon.