Pad Thai-Stir fried rice noodles with chives, bean sprouts and shrimp+

Yield: 2 servings

Ingredients

• 150 g dried sen lek (medium thickness flat Thai rice noodles)
• 8 shrimps, peeled and deveined
• 2 eggs, whisked
• 2 oz or 60 g bean sprouts
• 25 g Chinese chives, cut into 2 inches length
• 1/3 cup or more extra firm tofu, julienned into 1 inch long matchstick size pieces (optional)
• 1 tbsp canola oil
• 4 tbsp dried shrimp, chopped
• 1/2 red pepper, crushed
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 2 tbsp crushed peanuts
• ground pepper
• cilantro to garnish (optional)

Sauce Ingredients - mix beforehand

• 3 tbsp white vinegar
• 1 1/2 tbsp fish sauce
• 2 tsp oyster sauce
• 1 1/2 tbsp brown sugar
• 4 tbsp water

Directions

1. Soak sen lek in lukewarm water for 15 to 20 minutes.
2. Heat a cast iron skillet or a wok on medium high heat. Fry the peanuts until toasted. Set aside.
3. Coat the skillet with oil and fry dried shrimp to almost brown. Add garlic, red pepper and tofu. fry until garlic turns fragrant.
4. Increase the heat to high. Drain the noodles and add to the skillet. Stir quickly to keep things from sticking. Add sauce and stir.
5. Make room for the egg by pushing all noodles to the side of the skillet . Add the egg into the skillet and scramble until it is almost cooked. Fold the egg into the noodles. If the noodles are too hard (not cooked), add a little bit of water to get the right taste. 
6. Add shrimp, bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled. Turn off the heat and pour in lime juice.
7. Pour onto the serving plate sprinkle with ground pepper, cilantro and peanuts.

Note

Referred recipes link link