Place the tamarind in a bowl, add 3/4 cup boiling water, and mix to extract the sour juice. Strain through a sieve to get a bowl of sour tamarind juice. Chop 5 chilies into it (adjust to taste if you prefer less spicy). Heat a pan with a little oil, add some minced garlic and sauté until fragrant. Pour the tamarind juice into the pan, add 3 tablespoons sugar and 3 tablespoons fish sauce (the more fish sauce, the sourer the tamarind). Bring to a boil and turn off the heat.

Briefly blanch the dried rice noodles in boiling water, but do not overcook as they will be stir-fried later. Drain well.

Peel and devein the fresh shrimp, marinate with minced onion and garlic, 1 teaspoon seasoning powder, and 1/2 teaspoon ground pepper for 15 minutes.

Soak the dried shrimp in hot water for 10 minutes, then rinse and crush finely. Cut the tofu into pieces as shown. Lightly crush the peanuts, cut the chives into sections, and wash the bean sprouts.

Heat another pan, sauté garlic until fragrant, add the marinated shrimp and dried shrimp, and stir-fry for about 15 seconds. Add 1 tablespoon of tamarind juice to the pan for 3 seconds, then transfer the shrimp to a bowl.

Return the pan to the stove, add a little oil, beat 2 eggs and pour them quickly into the pan, cooking for 10 seconds. Add the rice noodles and quickly stir with the eggs, reduce the heat, add 2 tablespoons of tamarind juice, and stir well. Add the tofu and shrimp mixture, continue stirring while adding more tamarind juice, season to taste, add the bean sprouts and chives, stir for 5 seconds, and turn off the heat.

Serve on a plate, sprinkle peanuts on top, and if you want it more sour, squeeze a piece of lime over it.