Clean and peel the shrimp, then marinate with 1 teaspoon seasoning powder and a pinch of black pepper. Julienne the carrot and chayote. Cut the green onions into small pieces. Finely chop the shallots, garlic, and chili peppers.

To make the sauce: Soak tamarind in hot water to extract the juice, then strain to remove the pulp. Mix 1 tablespoon tamarind juice, 2 tablespoons fish sauce, 1 1/2 tablespoons sugar, 1 teaspoon chili powder (adjust to taste), 3 tablespoons water, and a bit of the chopped shallots, garlic, and chili peppers. Stir well. I also squeeze in a wedge of lime for extra fragrance and tang (optional if you prefer it less sour).

Bring a pot of water to a boil. Quickly blanch the vermicelli noodles, and boil the chayote and carrot until just tender.

In a separate pan, heat 1 tablespoon cooking oil and sauté the chopped shallots, garlic, and chili peppers until fragrant.

Add the peeled shrimp and stir-fry until cooked through. Remove the shrimp and set aside.

Using the same pan, pour in the prepared sauce and simmer over low heat until it reduces slightly.

When the sauce has thickened a bit, turn off the heat and add the vermicelli noodles, carrot, chayote, and shrimp to the pan. Toss everything together until well combined.

Finally, serve and enjoy!