Soak noodles in water for 10 minutes, then drain.

Combine sauces and tamarind in a bowl and set sauce aside.

Heat half the oil in a wok or large frypan over high heat until hot. Add egg, tipping to cover base and cook for about 2 minutes until egg has just set. Remove from wok, roll up, thinly slice and set aside. 

Without washing the wok, add remaining oil and heat until hot. Add tofu and cook for a few minutes, stirring occasionally to evenly brown all over.

Stir through noodles and sauce and continue to toss until noodles are evenly coated and sauce has thickened. 

Stir through sliced egg, bean shoots, peanuts and chives. 

Serve immediately with lime wedges.