1/2 pound super firm tofu pressed and cubed. (weight before pressing)
1 tsp chilli fish paste
7 oz rice stick noodles
1 cups [pad thai sauce](pad_thai_sauce.html)
2 eggs
150 grams bean sprouts
50 grams unsalted toasted peanuts - chopped
chili powder
4 lime wedges
green part of scallions.
Steps
Soak the rice noodles for ~1.25 hours prior to cooking.
In a wok heat 2 tbsp of oil over moderate heat. add garlic, and stir fry until fragrant. Add prawns and stir fry until pink but not cooked. Remove from wok and reserve
Add more oil to wok, then add tofu, and chili fish paste. Stir fry until tofu browns. Move to bowl with shrimp.
Add the noodles and stir fry to soften. Add pad thai sauce a little at a time, stir fry to mix quickly. The noodles will soften further and absorb the flavors of the sauce. Taste
Move the noodles to the side of the wok, return the cooked shrimp to the other side of the wok. Pour the eggs into the bottom of the pan. Stir constantly.
Add bean sprouts, peanuts, scallion greens and mix it all together