Step 1: Make sauce

1. To a small pot over medium heat, add 35g brown sugar, 40 ml water, 2 tbsp fish sauce, and 3-4 tbsp tamarind paste.
2. While stirring constantly, bring sauce to a simmer then turn off the heat.
3. Set aside while prepping other ingredients, be sure the sugar has fully dissolved.

Step 2: Prep

1. Soak 115g dry rice noodles in room temperature water for about 50-60 minutes. Do this while prepping other ingredients.
2. Cut 200g chicken thighs into small cubes. Marinate in 1 tsp fish sauce or soy sauce until ready to use.
3. Cut 85g extra firm tofu into small cubes.
4. Beat 2 eggs until smooth.
5. Crush 1/4 cup roasted peanuts.
6. Chop 70g scallions.
7. Finely chop 3 cloves of garlic and 1/4 cup shallots. Or use mortar and pestle.

Step 3: Cook

1. Sear 8-12 shrimp until done and set aside.
2. Sear chicken pieces until done and set aside.
3. In the same wok over medium heat add oil and wait until hot. Add cubed tofu, finely chopped garlic, and finely chopped shallots. Saute for 1-2 minutes or until garlic turns lightly golden. Add oil if wok starts to go dry.
4. Turn heat up to high, then add noodles and sauce. Keep tossing until all the sauce is absorbed.
5. Once noodles are done, push them off to the side of the pan. Add extra oil and add 2 beaten eggs. Cook eggs, and toss until well mixed.
6. Toss the cooked protein back into the wok with any of its juices. Add 120g bean sprouts, 70g copped scallions, and half of the crushed peanuts. Turn off the heat and toss until well mixed.
7. Serve with a lime wedge, extra bean sprouts, and extra peanuts on top.
8. Plate and enjoy!