Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.

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 8) Remove from the wok and set aside.

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.

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

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.

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

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

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.