Heat the 2 cups oil in a wok until hot. Add the vermicelli noodles to the oil. The noodles should puff up immediately. Flip the noodles and puff the other side if necessary.
Remove the noodles and drain on paper towels.
Stir fry the pork, chicken and prawns in a wok until just cooked.
Add the fish sauce, lime juice, rice vinegar, yellow bean paste and sugar. Stir and heat through.
Add the eggs and quickly cook.
Add the chilli flakes, spring onion, tofu, garlic and shallots then stir fry for one minute.
Add the crispy noodles and stir fry quickly to loosely combine.
To serve place the noodle mixture on a platter. Garnish with the big red chillies and coriander.