2) Meanwhile, heat 30 ml of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the chili pepper powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, sugar, and peanut butter and bring to a boil.
3) Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the spring onion, coriander, and bean sprouts and top with the chopped nuts. Serve with griddled limes on the side.