Start by soaking rice noodles in a large bowl of lukewarm water while preparing the other ingredients until slightly softened and translucent. Drain.
Heat some oil in a large wok (medium high heat) and add tofu, garlic, onion, dried shrimp and preserved turnip. Stir fry until they begin to brown.
Add chilli flakes and continue stir frying for a few seconds.
Crank up the heat to high and toss in noodles together with all the sauces and a little bit of water to help soften the noodles further.
Push the noodles to the side of the wok and crack the eggs into the wok. Flip the noodles onto the egg and let the eggs set before tossing everything together.
Add bean sprouts and chives/green onions and continue tossing a few more times.
Serve hot with lime wedges, crushed peanuts and chilli flakes.