Soak the dry rice noodles in a large bowl with room-temperature water for 20 to 30 minutes until soft.

Beat the eggs in a separate bowl until fully combined and set aside.

Heat half of the coconut milk in a medium saucepan over medium heat, stirring in red curry paste for 2-3 minutes until fragrant.

Add the rest of the coconut milk, an equal amount of water, and ground pork. Season with fish sauce, palm sugar, and tamarind, then simmer for 10-15 minutes.

Gently stir in beaten eggs into the simmering broth to create soft strands; boil for an additional 2-3 minutes.

Stir in crushed peanuts, remove from heat, and combine well.

In a separate pot, boil water and cook drained rice noodles for 2-3 minutes until tender but firm.

Drain noodles and rinse under cold water; lightly toss with oil to prevent sticking.

Serve noodles in bowls and ladle hot soup over them. Garnish with fresh herbs, lime wedges, and chili flakes.