Step 1

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note Drain then set aside.

Step 2

Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note Remove from the wok and set aside.

Step 3

Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.

Step 4

Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.

Step 5

Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.

Step 6

Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.

Step 7

Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.

Step 8

Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.