Soak rice noodles in warm water until pliable, ~20 min; drain.

Mix tamarind, fish sauce and palm sugar into a sauce.

Stir-fry tofu and shrimp in a hot wok until just cooked; remove.

Add noodles and sauce; toss over high heat until absorbed.

Push aside, scramble the eggs, then fold everything together.

Add bean sprouts, chives and peanuts; toss 30 seconds. Serve with lime.