Heat a wok over high heat. Add 2 tbsp of oil, then add the shrimps. Sear shrimps for 1 min on each side. Remove them from the wok and set aside.
In the same wok, add more 2 tbsp of oil and fry the tofu dices until golden. Be careful not to stir the tofu too much and shatter it.
Add chopped onion, dry shrimp and sauté well.
Add the noodle and stir. Then, add the sugar, tamarind juice and fish sauce. Toss the noodle until it absorbs all the sauces.
Taste the noodle and check the cooking point. If necessary, add a little water and keep tossing until it absorbs the liquid again.
Pull the noodle to the sides of the wok, leaving an empty space in the centre.
Break the eggs into the empty space and stir until it is well spread throughout the centre of the wok.
Cook the eggs for about 20 seconds.
Break up and rough scramble the egg.
Flip the noodles back to the centre, toss it well so that the eggs are well mixed with the noodle.
Add the bean sprouts, chopped chives, grilled shrimps and ground roasted peanuts. Turn off the heat and stir well until all the ingredients are well mixed.