Grind dried shrimps into a fluffy powder using an electric coffee grinder.
Soak noodles in boiling water for 15 minutes until al dente, rinse with cold water, and coat with 5ml of oil.
Heat 15ml of oil in a wok, cook the beaten eggs into a thin omelette, then slice into strips.
Heat remaining oil in the wok and stir-fry the garlic and prawns over high heat.
Combine noodles, omelette, sprouts, onions, shrimp powder, fish sauce, ketchup, lime juice, chilli, and sugar in the wok over high heat.
Serve the noodles topped with crushed peanuts, coriander, and lime wedges.