Cut the shallots into quarters and thinly slice them. Next, finely mince your chilli and garlic.  Chop the peanuts slice up the spring onions, and cut the garlic chives into bits about 5 cm (2 inches) in length. If you use dried tamarind pulp, soak it in water and break it down before making the sauce. Soak the rice noodles in lukewarm water for about 15 minutes until turning white and soft. Lastly, cube the tofu into bite-sized pieces. 

Melt the coconut sugar on low heat, be careful not to burn the sugar. Add the mushroom sauce, as well as the tamarind paste, and combine well. Check and adjust ratios for a balanced flavour of the sauce.

To a deep pan or wok, add a tablespoon of vegetable oil and fry the shallots, garlic and chillis on high heat. Add the tofu and some of the white parts of the scallion. 

Add the soaked rice noodles, as well as the rest of the scallions and garlic chives. Also, add the sauce and half of the peanuts. 

Sauté for 5-10 minutes until the garlic chives soften. Check for seasoning and add salt as needed. Dress the Pad Thai with lime juice and sesame oil while still in the pan. 

Add a generous serving to your plate, and dress it with additional lime, sesame oil, chopped peanuts, or sriracha if you like.