Combine sweet chilli sauce, tamarind puree, lemon juice and zest, peanut butter, and fish sauce in a jar; shake well.

Heat peanut oil in a wok over high heat.

Fry chicken and chopped chilli in the wok until lightly browned.

Add whisked eggs to the wok and stir constantly until scrambled with the chicken.

Reduce heat to medium.

Pour the sauce into the wok and cook for a couple of minutes, stirring well.

Add cooked rice noodles, bean sprouts, chopped mint, sliced spring onions, and toasted peanuts to the wok.

Mix well and heat through.

Serve with a slice of lemon.

Garnish with mint, spring onion, and sliced chilli (optional).