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1
Bring a large saucepan of water to a boil over high heat.
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2
Remove from the heat, add the noodles, and stir briefly to separate them.
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3
Soak the noodles until theyre loose and pliable, about 5 minutes.
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4
Drain and set aside.
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5
Meanwhile, place the measured water and tamarind in a small bowl and stir to combine, pressing on the paste to break it up.
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6
Let sit until softened, about 8 minutes.
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7
Strain the mixture through a fine-mesh strainer into another small bowl, pressing on the solids to extract all the juice.
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8
Discard the solids.
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9
Add the fish sauce and palm sugar and stir to combine; set aside.
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10
Cut each shrimp along its back without cutting completely through, so it opens like a butterfly; set aside.
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11
Heat 1 1/2 tablespoons of the oil in a wok or large nonstick frying pan over medium-high heat until shimmering.
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12
Add the shrimp, season with salt, and stir-fry, tossing continually until the shrimp are pink and just cooked through, about 3 minutes.
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13
Transfer to a plate and set aside.
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14
Place the remaining 1 1/2 tablespoons oil in the wok, add the tofu, season with salt, and stir-fry until the tofu starts to brown, about 1 minute.
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15
Transfer to the plate with the shrimp and set aside.
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16
Add the garlic to the wok and stir-fry for a few seconds.
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17
Add the reserved noodles and half of the chives and stir-fry for a few seconds more.
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18
Pour in the reserved tamarind mixture, stir to combine, then add the dried shrimp, radish, chiles, and half of the bean sprouts.
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19
Stir-fry until the noodles are coated with sauce, about 1 to 2 minutes.
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20
Push the noodles to the side of the wok, pour the eggs into the free space, and scramble with a rubber spatula until almost cooked through, about 1 minute.
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21
Add the reserved shrimp and tofu and the remaining chives and toss all the ingredients together until combined, about 1 minute.
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22
Transfer to a serving platter and garnish with the remaining bean sprouts, peanuts, and lime wedges.
