Step 1

Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable. Drain and set aside until ready to use. Tip: You can soak the noodles a few days in advance, drain, and store in a sealed container in the fridge until ready to use.

Step 2

Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. When the pan is very hot, add the shrimp and let sear without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside.

Step 3

In the same pan, add another 1-2 tablespoons of oil and turn the heat to medium. Add the shallots, garlic, dried shrimp, preserved radish, pressed tofu, and chili flakes. Cook until the garlic starts to brown slightly.

Step 4

Add the soaked noodles and the sauce, turn the heat up to high, and keep stirring and tossing until the noodles have absorbed all the sauce.

Step 5

Once all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs to the empty space. Scramble the eggs gently and let them set about half way. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip everything over (you can toss them or just use a wok spatula) and toss to break up the eggs.

Step 6

Add the bean sprouts, garlic chives, and half of the peanuts, turn off the heat, and toss everything to mix. The residual heat of the pan will wild the vegetables just enough.

Step 7

Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime (must-have). You can also serve with extra bean sprouts, garlic chives, and chili flakes if desired. Make sure you squeeze that lime over the noodles before you enjoy!