Heat a frying pan and fry chicken thighs skin-side down for 4 minutes until crisp.
Turn chicken over and cook for 4 minutes until fully cooked through.
Drain chicken on kitchen paper and thinly slice once cool enough to handle.
Heat a wok and stir-fry shallot, chilli, garlic, and ginger for 1 minute.
Add prawns and sliced chicken and fry for another minute.
Add noodles, bean sprouts, tamarind paste, fish sauce, soy sauce, pepper, and lime juice.
Toss the noodles in the beaten egg and stir-fry for 2 minutes.
Sprinkle with coriander and half the peanuts before serving with remaining peanuts.