Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
Fry the tofu on all sides until brown. Set aside.
On a clean wok, heat peanut oil and stir fry the chicken slices until brown. Set aside.
On the same wok, saute garlic until fragrant, then add half of the spring onions and shrimps. Stir fry until the shrimps turns bright orange.
Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside.
On the same wok, heat a tablespoon of oil and fry the eggs sunny side up. Then shred the eggs in the wok using the spatula then add the cooked ingredients (chicken, shrimp and veggies).
Toss the ingredients in high heat for a few seconds then add the rice noodles, fish sauce, tamarind paste, sugar, powdered shrimp, annato extract and rice vinegar. Toss again for a few seconds then turn off heat.
Add the chili pepper, half of the chopped spring onions, bean sprouts and ground peanuts. Toss again to mix the ingredients then serve hot.