Place the palm sugar in a small saucepan over medium heat. Allow it to melt gradually, stirring consistently until it takes on a deep amber hue. Once caramelized, promptly add the water, tamarind paste, and fish sauce. The sugar will harden upon contact—this is expected.

Bring the mixture to a gentle simmer, then turn off the heat. Although the sugar may remain partially crystallized at first, it will dissolve as the sauce sits. Let it rest while you prepare the other ingredients. Ensure the sugar is fully dissolved before cooking.

Start by trimming the pre-soaked noodles once with kitchen scissors to shorten them. This helps prevent clumping and makes tossing in the wok easier.

In a separate bowl, combine the diced tofu, chopped garlic, shallots, preserved daikon radish, dried shrimp, and chili flakes.

Heat a wok or large nonstick skillet over high heat. Add a splash of oil, just enough to coat the base, then sear the shrimp (or your chosen protein) until cooked through. Remove from the pan and set aside.

Reduce the heat to medium and add a bit more oil if needed. Add the tofu mixture to the wok and sauté for a few minutes. Stir frequently until the garlic becomes golden and the shallots have softened. If the pan appears dry, drizzle in a little more oil—this prevents the noodles from sticking later.

Raise the heat to high and add the drained noodles along with the prepared sauce. Toss continuously to ensure the noodles absorb the sauce evenly and take on a glossy, rich coating.

Once the sauce is fully absorbed, taste a strand of noodle to assess doneness. If still firm, add a splash of water and continue stir-frying gently until the texture softens—be careful not to over-saturate.

Push the noodles to one side of the pan. Add a touch more oil to the empty space and crack in the eggs. Break the yolks and let them set slightly. Then, cover the eggs with the noodles and cook for around 30 seconds. Flip and mix everything together to incorporate the eggs into the dish.

Return the shrimp and any juices to the wok. Add the bean sprouts, garlic chives, and half of the chopped peanuts. Remove from heat and give everything a final toss to combine.