Purple cabbage, thinly sliced
Shiitake mushroom, sliced
Garlic, crushed and sliced
Fresh jalapeno, serrano or Thai chile, sliced
Crushed peanuts (optional. My wife doesn't like nuts in cooked foods so I don't add them)
Green onion for garnish
Cilantro for garnish
Rice wine vinegar
Palm sugar or brown sugar (in this case, I used piloncillo which is Mexican sugar and it gave a nice twist)
Cook ingredients in batches using nonstick skillet or wok then move to large bowl: I did cabbage and mushrooms first, shallot, bean sprouts, chiles and garlic second, noodles third (get good char on noodles and don't be shy with oil), chicken (get char again) after that and egg scrambled into pan with chicken last. Assemble with noodles on bottom, veggies next, chicken and egg on top then pour remaining sauce over all and garnish.
Base of sauce is water and tamarind paste. Add other ingredients in small amounts until you get a flavor you like. Sprinkle a bit of the sauce as you saute or stir fry each ingredients and reserve a good amount for the last batch and pour over dish.