Put the tamarind pulp in a bowl filled one-third with hot water, break it down a bit with a spoon and then leave aside for about 20 minutes to dissolve completely.
Strain the pulp and keep the liquid for using in the recipe.
Break vermicelli and heat the peanut oil in a large wok.
Fry the noodles in batches till golden brown and crispy.
Mix all the ingredients of the sauce in a bowl and boil it in a saucepan while stirring continuously.
Simmer on low heat after boiling till the sauce reduces to about one-third in quantity.
Keep the sauce aside and fry the garlic, green onions and chillies in about a tablespoon of oil.
Add shrimp and chicken, stir fry for about a minute and mix in the sauce.
Toss everything together till well combined and transfer to the serving dish.
Put the crispy noodles on top of the stir fry and garnish with bean sprouts, cilantro and chile.