Heat some water and soak the rice noodles for 5 minutes off the heat.
Heat the wok over high heat until it begins to smoke. Add 2 tbsp of oil and add the tofu.
Sauté until lightly browned. Remove and set aside.
Add the prawns. Sauté for 1 minute on each side. Add the green beans, soy sprouts and tofu.
Add the cooked rice noodles.
Add the sauce to the wok and mix well.
Using the spatula, push the noodles to the side, add a little oil to the empty area and break the eggs over it.
Use the spatula to break the yolk and stir to mix with the egg white. Turn the noodles over and cover the egg, and wait about 15 seconds.
Add the chilli paste (if you like spicy food, add more).
Continue stir-frying and make sure the egg is cooked through.
Finish by adding the carrots and spring onions.
Pour into a bowl and garnish with some soy bean sprouts aside. Serve immediately.
Season with lime juice to taste.