Soak beehoon (dried rice vermicelli) in warm water for 30 minutes until soften. Remove and drain.
Rub dry chilies between thumb and index finger to loosen seeds. Peel off stalk and shake out the seeds. Soak in a bowl of hot water for 30 minutes to soften.
Lightly beat eggs with a teaspoon of soy sauce and a little pepper in a bowl.
Heat ½ tablespoon vegetable oil in a non-stick fry pan on medium low heat. Pour in half the egg mixture and swirl it around to coat the bottom of the pan. Allow egg to cook and set. This should take about 1 to 2 minutes. Loosen the edges with a spatula and slide cooked egg out of pan onto a plate. Do the same for the remaining half of the egg mixture.
Allow egg crepes to cool, then roll up each crepe and cut into thin strips with a sharp knife.
Add another tablespoon of vegetable oil to the same non-stick pan. Fry tofu strips until golden brown, about 5 minutes. Remove and set aside.
Combine soaked dried chilies, fresh red chilies, shallots, and garlic with ¼ cup (60ml) water in a blender. Blend until smooth.
In a large wok or fry pan, heat remaining 3 tablespoons vegetable oil over medium heat. Add spice paste and stir fry for 5 minutes. Add shrimps and continue to stir for 2 to 3 minutes.
Then, add soften rice vermicelli, soy sauce, salt, and pepper. Stir to coat noodles with chili paste. This should take 5 to 6 minutes.
Finally, add bean sprouts and fried tofu. Stir for 1 to 2 minutes to get everything well mixed. Transfer to a large serving dish. Garnish with egg strips, cilantro, green onions, red chilies, and fried shallots.
Serve immediately with lime wedges.