For the noodles: Fully submerge the noodles in room temperature water for 30 to 40 minutes (*Footnote 1), until they are soft enough to wrap around your fingers without breaking apart, but soft enough that you can bite into them. Drain and set aside.

For the sauce: Combine the sauce ingredients in a small bowl and mix until the sugar is fully dissolved.

To cook: Add 1 tablespoon of oil to a large skillet (at least 12”) and heat over medium-high heat. Add the shrimp without overlapping. Cook without moving until the bottom turns golden brown. Turn to the other side and cook for 30 seconds or so, until that side is cooked but the inside is still translucent. Transfer to a plate and set aside.

In the same pan add 1 tablespoon of oil and pour in the beaten eggs. Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the shrimp.

Pour the remaining 2 tablespoons of oil, the garlic, shallots, and dried shrimp into the same pan. Cook and stir for 30 seconds, until the dried shrimp turn golden.

Add the noodles. Stir a few times to mix everything together. Pour in the sauce. Cook and stir to mix everything well, 1 minute or so.

Add the tofu and cook and stir for another minute. Then add the cooked shrimp and eggs back into the pan. Toss everything together and use your spatula to chop up the eggs into smaller pieces.

Add the garlic chives and bean sprouts. Toss for another 30 seconds, until the vegetables are just wilted. Carefully taste the noodles. If they’re still too tough, add a splash of water and stir to mix well. Cook for another 1 to 2 minutes until the noodles reach your desired texture.

Garnish with extra bean sprouts, peanuts, and some wedges of lime. Serve hot as a main dish.