脆炸呵叻米粉炒泰式

Fry the Korat rice vermicelli noodles until they are crispy. Once done, set them aside on a plate.

Rinse the bean sprouts well and drain them well. Remember to reserve a portion for serving on the side later.

Wash the garlic chives and cut them into 1-2 inch pieces, or to your preferred length. Again, set some aside for garnish. If you like, you can also include 3 green onions.

Soak the dried shrimp in water for 5 to 10 minutes until they have softened, then drain them completely.

Peel and devein the fresh shrimp, then give them a good rinse.

Prepare the Pad Thai sauce: either mix all the sauce ingredients together, or gently heat them until everything is dissolved. For convenience, you can add chili flakes directly to the sauce at this stage.

In a pan, stir-fry the dried shrimp and tofu in oil until they become fragrant. Add the fresh shrimp and continue to stir-fry just until they are cooked through.

Pour in the Pad Thai sauce and stir everything together to combine. Add the bean sprouts and stir-fry until they are just wilted.

Push all the ingredients to one side of the pan. Crack in the eggs, scramble them lightly, and let them cook until they are almost set. Sprinkle more bean sprouts on top and continue stir-frying.

Once everything is cooked, add the garlic chives and stir-fry until they are just wilted. Serve this mixture over the crispy fried noodles you made earlier.

Finish by topping with crushed peanuts, chili flakes, and a squeeze of lime. Serve alongside fresh vegetables.

Note: I personally prefer to stir the chili flakes directly into the sauce for a more integrated flavor when stir-frying.

Feel free to substitute the rice vermicelli with crispy wonton wrappers or any other type of noodles you enjoy.