Heat ghee in large skillet over medium-high heat.
Add egg; stir until barely set, about 30 seconds.
Add noodles and cook for 1 minute.
Stir in sprouts.
Add tamarind water, fish sauce, and honey and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
Stir in scallions and 1 TBSP peanuts and toss well.
Serve, garnished with remaining peanuts, lime wedges, and chili flakes.