This is the Burmese-style curry noodle soup called ohn no khao swè, close kin to the khao soi found just over the border in northern Thailand. Fried garlic and oil flavour the Burmese version, while the Thai version has more condiments added, such as pickled mustard greens and red shallots. Chickpea flour, also known as besan, is used to thicken soups after cooking in Burmese cuisine; it's available at some delicatessens and Indian grocers.
Note Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.