In a small bowl, combine fish sauce, tamarind juice, sugar, vinegar and set side.
Put the pot into the multicooker and put oil until it was on a medium-high heat by selecting [MULTICOOK] function using Menu selection button. Turned the handle to a lock position and press Cook.
Saute shallots until translucent. Add tofu to brown slightly, followed by shrimp. Cook for about 2 minutes then add the soaked noodles. Pour the sauce over the noodles and mix well. Make space in the pot to scramble the egg. Mix with the noodles, along with the chives and peanuts.
To serve, plate the noodles and top with more chives or scallions, peanuts, bean sprouts, chilli powder and lime wedges.