Soak the noodles

• Place the rice noodles in a bowl of warm water.
• Let them soak until pliable but still firm.

Mix the sauce

• Combine the tamarind paste, fish sauce and palm sugar in a bowl.
• Stir until the sugar dissolves into a smooth sauce.

Prepare the aromatics

• Slice the shallots and mince the garlic.
• Cut the tofu into small cubes and the garlic chives into batons.
• Crush the roasted peanuts.

Sear the tofu and shrimp

• Heat the vegetable oil in a wok over high heat.
• Fry the tofu and dried shrimp until golden.
• Add the shrimp and cook until pink, then push everything to one side.

Scramble the eggs

• Pour the eggs into the empty side of the wok.
• Scramble them quickly until just set, then mix with the shrimp and tofu.

Stir-fry the noodles

• Add the garlic and shallots and stir for a few seconds.
• Add the drained noodles and the sauce.
• Toss constantly until the noodles soften and absorb the sauce.

Finish and serve

• Add the bean sprouts and garlic chives and toss for a moment so they stay crisp.
• Serve topped with the crushed peanuts and lime wedges.