Steps

1. Peel the shells off the shrimp.
   🕒 00:00
2. Cut the deep-fried tofu into 1cm thick slices.
   🕒 00:00
3. Remove the root ends from the bean sprouts.
   🕒 00:00
4. Cut the garlic chives into 4cm lengths.
   🕒 00:00
5. Mince the garlic and ginger.
   🕒 00:00
6. Roughly chop the peanuts.
   🕒 00:00
7. Rehydrate the rice noodles (Sen Lek - Dried) 120g according to package instructions.
   🕒 00:53
8. Soak the rice noodles (Sen Lek - Dried) in water for 20-30 minutes. 【Key Tip!】 Check the package instructions.
   🕒 01:05
9. In a bowl, combine [A] Oishii Su 2 tbsp, oyster sauce 2 tsp, fish sauce 2 tsp, and soy sauce 1 tsp. Mix well to create the sauce.
   🕒 01:18
10. Heat sesame oil 1 tbsp in a frying pan.
    🕒 01:56
11. Add minced garlic 1/2 tsp, ginger 1/2 tsp, and chili pepper (to taste). Stir-fry over medium-high heat until fragrant.
    🕒 02:03
12. Once fragrant, add the peeled shrimp (8 pcs) and deep-fried tofu (50g) cut into 1cm slices. Stir-fry until the shrimp are cooked through.
    🕒 02:26
13. Add the rehydrated rice noodles (Sen Lek - Dried) 120g and stir-fry while loosening them to coat with oil.
    🕒 03:05
14. Once the noodles are coated with oil, add the trimmed bean sprouts (80g) and garlic chives (40g) cut into 4cm lengths. Stir-fry lightly.
    🕒 03:32
15. Once everything is combined, add the prepared [A] sauce and mix gently to coat the ingredients evenly.
    🕒 04:14
16. Once the sauce is evenly distributed, turn off the heat.
    🕒 04:46
17. Plate the Pad Thai and sprinkle with the roughly chopped peanuts (10g).
    🕒 05:04
18. Serve with lime wedges (2 pcs) on the side.
    🕒 05:11