Boil the potatoes in water for 10 minutes or until soft. Drain the water and set the potatoes aside.

Soak the dried chili in 1 cup of warm water, and the tamarind pulp in the remaining ½ cup of warm water for about 10 minutes.

Gently squeeze the tamarind pulp with your fingers to draw out as much of the tamarind juice as possible. Discard the tamarind pulp and seeds.

Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.

Pour the tamarind juice into a food processor, along with the dried and fresh red chilies and the ¼ cup of roasted peanuts. Blend all the ingredients until it forms a thick sambal paste.

In a separate small bowl, combine the sauce mix ingredients: kicap manis (see notes below for substitute), tomato ketchup and soy sauce.

Pour cooking oil into a wok (do not heat up the wok yet), then add the sliced shallots to the oil. Turn on the heat to medium-high.

When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.

Add the potatoes to the wok, followed by the tofu. Gently stir-fry to coat the tofu and potatoes in the sambal.

Add fresh yellow noodles to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.

Separate the noodles to make a well in the middle of the wok, then pour the eggs into the well. Stir-fry to distribute the eggs in the noodles evenly.

Add bean sprouts to the noodles. Stir to combine all the ingredients.

Transfer the noodles to a serving dish. Top with chopped peanuts, shredded lettuce and lime wedges. Enjoy!