Saute/ caramelize garlic and shallots

Remove and store temporarily in a bowl.

Add sugar and melt.

Add fish sauce and tamarind.

Return garlic / shallots to mixture.

Store in bell jar and set aside.

Cut noodles in half

In a bowl, combine tofu, garlic, shallots, dried shrimp, and chili flakes

Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp, or whatever protein you're using, until done and remove them from pan.

Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.

Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking, being careful not to add too much water!

Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles. 

Toss the cooked protein back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.