Cook rice noodles according to package instructions, drain, and set aside.
Warm shredded rotisserie chicken in a skillet over medium heat until heated through.
In a small bowl, mix tamarind paste, fish sauce, and palm sugar into a sauce.
Heat oil in a large wok or pan, stir-fry bean sprouts and green onions until tender.
Push veggies to the pan’s edge, scramble eggs in the center, then combine with chicken.
Add cooked noodles and sauce, tossing to coat evenly. Add crushed ice to cool slightly.
Serve with chopped peanuts, lime wedges, and additional chili flakes.