1Soak rice noodles in warm water for 30 minutes or until softened. Drain and set aside.

2Mix tamarind paste, fish sauce, dark soy sauce, and palm sugar in a bowl. Adjust sweetness and tanginess to taste. Set aside.

3Heat oil in a large wok over medium-high heat. Add bird's eye chilies and garlic, and sauté for 30 seconds until fragrant.

4Add shrimp (or tofu) and stir-fry until cooked through, about 2-3 minutes.

5Push everything to one side of the wok and pour the beaten egg into the other side. Let it set slightly before scrambling it and mixing with the other ingredients.

6Add the drained noodles and pour in the tamarind sauce mixture. Toss well to coat the noodles evenly.

7Add bean sprouts and chives, stirring for 1-2 minutes until just tender but still crisp.

8Garnish with crushed peanuts and lime wedges. Serve immediately with extra chilies for added heat.