This recipe goes fast, so have all ingredients measured out and sitting next to the wok. If you have a small wok or if you use a smaller saute pan, you may want to prepare the dish in batches.
Place the sliced strip steak and Red Thai Curry powder in a re-sealable container and shake until the meat is thoroughly coated. Refrigerate for 30 min. to marinate. Meanwhile, soak noodles in cold water for 30 min. Bring a large pot of water to a boil over medium heat. Add noodles and cook for 2 to 3 min. until just done. (Undercooked noodles will be chewy and overcooked noodles will break apart in the wok.) While noodles cook, heat vegetable oil in a wok over medium-high heat. Using a pair of tongs, remove noodles from the boiling water and allow them to drain of any water over the top of the pot, then carefully slide them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic and stir until the egg is incorporated. Push noodles to the rear portion of the wok and add the marinated strip steak. Sear meat for 1 min., then turn and sear the other side for 1 min. Mix the noodles back into the center of the wok along with the meat, then add sweet chili sauce, oyster sauce, tamarind paste, sugar and a generous pinch of salt. Cook for 2 min., stirring. Stir in basil and chives and remove from heat. Divide noodles into portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.