Mix tamarind paste (assam) with 300ml water, strain, and set aside.

Blend candlenuts, garlic, and shallots with 100ml water into a smooth paste.

Blend the soaked dried shrimps with 100mL water. Drain and set aside.

Blend the soaked chilli with 50ml water into a paste. Set aside.

In a wok without oil, fry the dried shrimp paste and candlenut paste mixture together over high heat to reduce moisture, until it forms a thick paste. Set aside.

In a dry wok, add oil and fry the chilli paste until fragrant.

Add the dried shrimp and candlenut paste mixture to the wok. Stir-fry until aromatic.

Add tomato sauce and sugar and stir well.

Add tamarind water gradually. Stir and taste, if too sweet, add more tamarind; if too sour, balance with more sugar.

Add vegetable stock powder, tau kwa, and carrots. Stir-fry until carrots soften slightly.

Finally, add the bee hoon, chives, and bean sprouts. Toss everything together and fry until the noodles are soft but springy.

Optional: Squeeze lime over before serving and serve with a side of sambal.