Soak the dried shrimp in warm water until they begin to soften, then finely dice.
Mix the fish oil, tamarind paste and coconut sugar. Set aside.
Drain the noodles, set aside.
Thinly slice the shallots, dice the pickled mustard stem, and cut several 1" lengths from the bundle of chives. Save the rest of the chives to serve with the finished dish.
In a large skillet, heat 2 tbsp of coconut oil then add the sliced shallots. Cook the shallots over high heat, keeping them moving, until they begin to lose their color but don't burn (only a minute or so if the skillet is hot enough).
Add the chopped mustard stem and diced shrimp. Stir for one minute, letting the flavors mix, then add the drained noodles. Stir to mix the contents of the skillet, then push to one side to make room for the eggs.
Crack the eggs on one side of the skillet, and scramble briefly before working into the rest of the skillet's ingredients.
Turn of the heat under the skillet, and add the chopped cashews, bean sprouts and chopped chives. Mix thoroughly, letting the remaining heat wilt the vegetables.
Serve hot, with the reserved chives, red pepper flakes, limes and more coconut sugar, cashews and bean sprouts.