The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.