Soak 12 ounces of rice sticks (I often get pho noodles) until softened but are still firm. Slice 1 onion, cut 2 carrots into matchsticks, thinly slice 1 bunch rainbow chard, and chop 2 cooked chicken breasts. Blend 2 tablespoons of tamarind paste (seeds removed from paste) with 1/4 cup of fish sauce, 1/2 cup of vinegar (I used apple cider), and 1/2 cup of raw sugar. Heat a large pot or wok to medium high, once pot is hot add 2 tablespoons of coconut oil. Add the carrots and onions, saute for 2 minutes. Meanwhile in a small fry-pan cook 4 lightly beaten eggs until set, remove from heat and chop. Add chicken, chard, and noodles to large pot, saute until noodles are almost cooked through. Add sauce, 1 cup of small mushrooms, 4 cups of beans sprouts, the cooked eggs, and water as needed. Saute until noodles are cooked through.
Swirl the noodles on the plate. Garnish as desired with 1 tablespoon of toasted sunflower seeds, 1/4 of a lime, sliced green onions, and cilantro.