Prepare all ingredients before starting the cooking process.

Soak rice noodles in hot water for 20 minutes until soft.

Drain the noodles completely before using.

Toss the pork slices with sugar.

Combine tamarind water (or Pad Thai sauce), tamari, fish sauce, and peanut butter in a bowl, stirring until smooth.

In a separate bowl, beat the eggs with red pepper flakes and salt.

Place all the bowls near the cooktop for easy access.

Heat a large wok over high heat.

Add peanut oil and sesame oil to the hot wok.

Add minced garlic and stir-fry until it just begins to turn color (about 15 seconds).

Add the pork and stir-fry for about 90 seconds, searing each side.

Add the egg mixture to the wok and let it cook undisturbed until it begins to set.

Stir the egg mixture until well scrambled.

Remove the egg mixture from the wok and keep it warm.

Heat the remaining oil in the wok.

Add the drained noodles and stir-fry vigorously, folding and pressing them against the sides of the wok until they become pliable (about a minute).

Push the noodles up the sides of the wok and add bean sprouts and scallions.

Stir until the bean sprouts and scallions are heated through.

Mix the noodles with the vegetables and add the sauce mixture.

Stir until the noodles are well coated with the sauce.

Add the reserved egg mixture and stir until well mixed.

Turn out onto plates.

Garnish with chopped peanuts and cilantro.