Preparation

1. Soak the dried noodles in warm tap water for 20 to 30 minutes, until they are pliable and white but still firm when you bite one. Drain them well and leave them in the colander.
2. Warm the tamarind, palm sugar, fish sauce and water in a small pan over low heat, stirring until the sugar dissolves into a syrup that coats a spoon. Taste: it should be sour first, then sweet, then salty. Set it aside.
3. Cut the tofu into 1 cm cubes, roughly chop the dried shrimp and preserved radish, mince the garlic, and cut the garlic chives into 4 cm lengths. Have everything within reach of the stove.
4. Heat a wok over high heat until it smokes faintly, add the oil and fry the tofu for 2 minutes until the edges are golden. Add the dried shrimp, preserved radish and garlic and stir for 30 seconds until fragrant.
5. Add the prawns and cook for about 1 minute per side, until they turn opaque and curl. Push everything to one side of the wok.
6. Add the drained noodles and the sauce, and toss constantly for 2 to 3 minutes until the noodles absorb the sauce, turn glossy brown and are tender with a slight chew. Splash in a little water if they stick before they soften.
7. Push the noodles aside again, crack in the eggs, let them set for 20 seconds, then break them up and fold them through.
8. Kill the heat, throw in the bean sprouts and garlic chives and toss twice so they stay raw and crunchy. Serve with crushed peanuts, lime wedges and chilli flakes on the side.