It was surprisingly simple! This recipe, like most, is for one serving -- double or whatever depending on the number of servings you want to make.
Set 2 oz (50 g) rice noodles to soak in lukewarm water, for about 10 minutes. You can prepare the other ingredients in the meantime. Don't forget them and let them get too soft - they need to be firm when you add them to the wok/skillet.
In a wok (or large non-stick skillet, which is what I use), heat 1 Tbsp sesame oil over high heat. Add and stir until brown 1 clove crushed garlic, 2 oz chicken (cut up), and one shallot.
When the chicken is brown, lift the noodles out of the water and put them into the skillet. Stir and cook them with the chicken mixture., adding a few tbsps of water to finish cooking them. When they're done (measure the following four ingredients in a little bowl ahead), add 1 tsp tamarind paste, 1 Tbsp sugar, 1 tsp fish sauce (nam pla), and 1/4 tsp chili paste. Use tongs to coat the noodles with the sauce, and cook/toss about 3-4 minutes this way. At the end, quickly stir in a handful of bean sprouts and a chopped scallion (spring onion). Toss/cook until prouts are warmed through.
Serve with a wedge of lime.
(Some people like it with peanuts, so if you do, Google a recipe for it. I like it as is.)