Seafood

Heat oil in a pan over medium heat, add peanuts and chillies, fry until fragrant then remove and set aside
Blend the fried mixture with tamarind paste and water until smooth
Sauté the blended paste in oil over low heat until the oil separates and the paste darkens
Peel and cut potatoes into small chunks, boil in water until knife-tender, drain and set aside
Slice red onions and fried tofu, mince garlic, chop cabbage and Chinese broccoli
Prepare prawn fritters and cut them into pieces
Boil noodles until softened
Mix soy sauce with water to make the dark soy sauce mixture
Heat oil, add garlic, onion and a quarter of the paste, sauté until fragrant, optionally add prawns
Add a quarter of the tofu, boiled potatoes, cabbage, Chinese broccoli and prawn fritters, sauté for 30 seconds
Add noodles and the dark soy sauce mixture, mix evenly for 1 minute, push noodles aside and stir in an egg
Garnish with lime slice and green chilli slices
Repeat the frying sequence for each additional portion as needed