Peel and spiralize the sweet potatoes on the thinnest blade, then run a knife through the pile two or three times so the strands are noodle length. Pat them dry. Do not soak them.

Whisk the tamarind concentrate, fish sauce, palm sugar, lime juice, and chili garlic sauce until the sugar dissolves. Taste. It should read slightly too strong on its own.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season with salt, and leave it 2 minutes before stirring. Cook 3 to 4 minutes total, then move it to a plate.

Add the remaining oil, then the shallot and garlic, and stir 30 seconds. Push everything to one side.

Crack the eggs into the empty side of the pan and scramble roughly for 30 seconds into large soft curds, then fold them into the aromatics.

Add the sweet potato strands and toss with tongs for 2 minutes, until they turn from stiff to floppy but still have a slight bite.

Pour the sauce around the edge of the pan, return the chicken, and toss 1 to 2 minutes until every strand is glossy and coated.

Turn off the heat and fold in the bean sprouts and green onions so they stay crisp.

Serve immediately with crushed peanuts, cilantro, and a lime wedge on each plate.