Soak ½ packet of rice noodles in warm water for 10 – 15 minutes.Heat oil in a pan, add a little soaked noodles and fry till comes on top. Remove and keep aside.Now fry 1 tofu and keep aside.Beat 2 eggs in a bowl, fry with a little fry and keep aside. Heat the remaining oil in a wok, add 3 – 4 cloves of chopped garlic and 300 gm prawns, fry well till color turn to pink. Now remove prawns and keep aside.Cut 1 piece of radish, 1 cup bean sprout and ¼ piece of Chinese cabbage into thin juliennes, add chopped vegetables to the wok with fried tofu, fried prawns, 1 tbsp soya sauce, 2 tbsp fish sauce and soaked noodles. Mix for 3 – 4 minutes. Add 50 gm roasted peanut paste, 1 tsp sugar, 1 tbsp tamarind pulp and salt to taste. Mix well and dish it out.Sprinkle with coriander leaves, top with fried noodles and chopped egg. Serve hot.