Fry the tofu, shrimp, and eggs in oil until cooked through, then set aside.

Add a little oil to the pan, then sauté the sliced shallots until fragrant and golden. Add the water, then stir in the tamarind paste, soy sauce, palm sugar, and dark soy sauce. Taste and adjust the seasoning as desired. Add the rice noodles and stir-fry quickly to prevent them from sticking together. Let the noodles absorb the sauce evenly.

Once the noodles are well coated, add the cooked shrimp, eggs, and tofu back to the pan. Stir-fry everything together until well mixed. Add the bean sprouts and garlic chives, and toss for 2-3 more turns until just combined. Remove from heat and serve on a plate. Enjoy with crushed roasted peanuts, chili flakes, lime wedges, and fresh garlic chives.