500 g (1 lb) firm tofu, cut into 5 mm (1/4 in) strips, patted dry
3 garlic cloves, finely chopped
2 shallots, finely chopped
300 g (10 1/2 oz) Oriental mushrooms, torn or sliced
1–2 red chillies, deseeded and finely chopped
2 large eggs, beaten
bunch of spring onions, sliced
1 carrot, halved and finely sliced
handful of fresh chives, snipped
bunch of fresh coriander, chopped
100 g (3 1/2 oz) chilli roasted peanuts
2 limes, cut into wedges
Place the noodles in a large bowl and cover with warm water. Leave to soak for 10–15 minutes or until soft, then drain.
Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a little hot water to loosen. Add the soy sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.
Heat 2 tablespoons of the oil in a wok or large frying pan. Fry the tofu for 3–4 minutes until golden and beginning to crisp. Remove from the wok, keep warm and set aside.
Heat the remaining oil in the wok and fry the garlic and shallots for 30 seconds. Add the mushrooms and red chilli and cook for 2 minutes until beginning to soften. Add the noodles and stir-fry for 2 minutes, then push to one side.
Add the eggs and allow them to set, then scramble and mix with the noodles. Tip in the sweet-and-sour paste and stir well. Toss in the onions, carrot and tofu and cook for a few minutes.
Divide among warmed serving bowls, sprinkle with the herbs and peanuts, and serve with the lime wedges.