Soak the noodles in hot water according to the package directions while you prep the dish.

For the sauce, stir the tamarind paste, fish sauce, palm sugar, and soy sauce until the sugar has dissolved.

Set a wok or wide pan over high heat. Add a drizzle of oil.

Sear your protein of choice on high heat until browned on the outside and just cooked through. Remove the protein from the wok, reserving it in a separate bowl.

Add in more cooking oil and then crack in the eggs. Scramble in the oil until just cooked through, and set aside with the protein. Wipe out the wok.

Drain the noodles and get everything close by to stir fry.

Add a spoonful more cooking oil to the wok (over high heat), then add the crushed dried shrimp and bloom for 30 seconds or until fragrant. Add in the garlic & ginger and stir fry for another 15-30 seconds.

Add in the noodles, reserved egg & protein, and sauce mixture. Toss to stir fry until everything is well coated and the sauce clings to each noodle.

Add in the green onions and bamboo shoots during the last minute of cooking.

Mix and taste for seasoning — adjust with fish sauce, sugar, or a squeeze of lime juice if needed. Serve with crushed peanuts, lime wedges, more bamboo sprouts, and green onions.