Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.
Heat a large wok or non-stick frying pan over a high heat. Add 1 tsp oil, then pour in the egg. Swirl around the pan to make a thin omelette, cook for 30 seconds until dry, then slide out of the pan onto a chopping board. Roll the omelette up, then slice finely. Set aside.
Add 2 tsp oil to the wok and stir-fry the chicken for about 5 minutes, until golden and cooked through. Cut into a thick chunk of chicken to check that it is cooked, with no pink showing. Tip onto a plate. Add the prawns to the pan, cook for about 3 minutes or until they are completely pink and turning golden, then return the chicken to the pan.
Tip in the garlic, chilli, coriander stalks and half the spring onions. Cook for 1 minute until fragrant, then tip everything back onto the plate.
Heat the final 1 tbsp oil in the wok, then add the noodles and beansprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through. Add the chicken, prawns and the tamarind sauce. Toss with the noodles until well coated. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves and lime wedges, if you like.
If you prefer, you can make this with tofu instead of chicken. Cut it into cubes and fry until golden in step 3.
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