Ingredients:

• 3 cloves garlic minced
• 1/2 pound shrimp
• 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
• 2 eggs
• 150 grams bean sprouts
• 50 grams unsalted toasted peanuts - chopped
• chili powder
• 4 lime wedges
• green part of scallions.

Steps:

1. Soak the rice noodles for ~1.25 hours prior to cooking.
2. 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
3. Add more oil to wok, then add tofu, and chili fish paste. Stir fry until tofu browns. Move to bowl with shrimp.
4. 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
5. 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.
6. Add bean sprouts, peanuts, scallion greens and mix it all together

Notes:

not quite as much shrimp / egg as I'd like