Prepare the tamarind pulp by soaking the tamarind block in 14oz of lukewarm water for approximately 20 to 25 minutes. Push through the sieve, discarding the veins, membranes and seeds leftover. The block of tamarind will leave you will just the right amount of pulp for the sauce.

For the sauce, add the tamarind pulp and other ingredients to a medium saucepan. Cook over medium heat until the sugar dissolves. Once dissolved, remove the sauce from heat and cool.

Mix together the chives and bean sprouts in a medium bowl and set aside.

In a large skillet or cast iron pan over medium-high heat, heat half of the vegetable oil. Once hot, add the noodles, followed by the sauce and shrimp paste. Stir constantly to mix everything together. Keep the noodles moving all the time (here's where the multitasking begins!).

In approximately 30 to 40 seconds, the noodles will have softened. Push them to one side and add remaining vegetable oil to the empty side. Add garlic, shallot, dried shrimp, tofu and shrimp to the vegetable oil side of the pan.

This is what SheSimmers calls "the critical point of the process." Do what you can to a) keep the noodles moving constantly to prevent burning, b) get the shrimp to cook about partially and c) make sure nothing sticks to the bottom of the pan (even the little bits!).

When the shrimp begins to turn opaque on both sides, make a well in the middle. Add the eggs to the well. Break and scramble the eggs with two spatulas and let them cook on one side before breaking into smaller pieces. Make sure nothing else in the pan is burning during this time.

Once the eggs are cooked, everything else in the pan should be cooked as well. Remove from heat, add in a couple handfuls of the chive/bean mixture and give everything a quick stir. Serve immediately.

Top with chopped peanuts. Season to taste individually with extra fish sauce, lime juice, sugar, and dried red pepper flakes.