Bring a small pot of water to boiling. Place noodles in a heatproof bowl; pour boiling water over. Let soak according to package directions or until softened but still firm. Drain.
Meanwhile, for sauce: In a small bowl whisk together fish sauce, sugar, lime juice, Asian chili-garlic sauce, and if desired, tamarind paste.
In large heavy skillet heat 1 tablespoon oil over medium. In a small bowl whisk together eggs and 1/4 teaspoon black pepper. Add eggs to hot skillet; tilt to spread to an even layer. (They may not cover the bottom.) Cook, without stirring, 30 seconds. Using a wide spatula, carefully turn eggs over; cook 30 to 60 seconds more or until just set. Transfer to a plate. Roll egg and cut into 1/4-inch-wide strips.
Return skillet to medium-high; add remaining 1 tablespoon oil and the green onions. Cook 30 seconds. Add bean sprouts, 1/2 cup peanuts, and the cilantro. Cook and stir 20 seconds. Add noodles and sauce. Cook 1 to 2 minutes more, tossing to coat.
Serve hot topped with egg strips, remaining peanuts, lime wedges, and cilantro leaves. Makes 4 servings.
You can prep all your ingredients and make the sauce ahead of time.
(3 g saturated fat,
4 g polyunsaturated fat,
10 g monounsaturated fat),
93 mg cholesterol,
1610 mg sodium,
58 g carbohydrates,
3 g fiber,
10 g sugar,
14 g protein.