To rehydrate the noodles, in a bowl, soak the dried rice noodles in room-temperature water for 1 hour. Drain well before cooking.

To prepare the ingredients, cut the lime into wedges. Chop the peanuts, dried shrimp, shallots, and garlic. Cut the tofu into small pieces and the garlic chives into 2-inch lengths.

To make the sauce, in a bowl, combine the hot water and palm sugar and stir until dissolved. Add the tamarind paste, fish sauce, and salt and mix well.

To cook the shrimp, in a wok over medium-high heat, add 1 tablespoon of cooking oil. Add the shrimp and stir-fry for about 1 to 2 minutes per side until pink. Remove and set aside.

To stir-fry the aromatics and tofu, in the same wok over medium heat, add 1 tablespoon of cooking oil. Add the preserved daikon radish, dried shrimp, shallots, garlic, and tofu and stir-fry for about 2 minutes until fragrant.

To cook the noodles, increase the heat to high and add the drained noodles along with the sauce. Stir-fry until the noodles absorb the sauce and soften, about 2 to 3 minutes.

To cook the eggs and combine, push the noodles to one side of the wok and add the remaining tablespoon of cooking oil. Crack in the eggs and cook for about 1 minute until partially set. Stir the eggs into the noodles, then return the shrimp to the wok. Add the garlic chives and about 1½ cups of the bean sprouts and stir-fry briefly until combined.

To serve, transfer to plates and top with chopped peanuts and the remaining fresh bean sprouts. Serve with lime wedges on the side.