Preparation:

1. Heat 3 tablespoons of oil in a frying pan. Fry the garlic and add prawns. Add noodles. Keep turning the rice noodles constantly to prevent sticking. Remove when noodles are done.
2. In a pan, heat another 3 tablespoons of oil and fry the tofu for 2-3 minutes. Add the rice noodles and stir.
3. Add sugar, fish sauce, tomato ketchup and tamarind juice to the noodles. Keep frying until the noodles turn red. Then, set aside.
4. Put another 2 tablespoons of oil into the pan. When the oil becomes hot, break 2 eggs into the pan and scramble. Spread the egg over the pan, then put the noodles back. Mix together.
5. Add half of the beansprouts and spring onions to the noodles. Mix thoroughly and sprinkle with dried shrimp and peanuts.
6. Adjust the seasoning as desired and remove.
7. When serving, garnish with the remaining beansprouts and top with the prawns.

Note : To use a minimum amount of oil for frying noodles, add small amounts from time to time to prevent the noodles from drying out.