Steps

1. Soak the Dried Rice Noodles in water until softened.
   🕒 00:00
2. Finely chop the Garlic and Red Onion.
   🕒 00:38
3. Cut the Fried Tofu Pouch into thin strips.
   🕒 00:00
4. Finely chop the Thai Pickled Radish (Chai Po).
   🕒 00:00
5. Cut the Chives into 3cm lengths.
   🕒 00:00
6. Crush the Peanuts.
   🕒 01:40
7. In a bowl, mix together Vinegar, Mirin (Sweet Rice Wine), and Sugar to create seasoning mixture [A].
   🕒 02:03
8. Heat 1 tbsp of Oil in a frying pan and sauté the chopped Garlic and Red Onion.
   🕒 00:46
9. Once fragrant, add the Dried Shrimp and continue to sauté. Using more Dried Shrimp will enhance the authentic flavor.
   🕒 01:02
10. Add the softened Dried Rice Noodles and stir-fry. Add the prepared seasoning mixture [A].
    🕒 01:57
11. Add 1-2 tsp of Fish Sauce and stir-fry. Soy sauce can be used as a substitute.
    🕒 02:39
12. Add the thinly sliced Fried Tofu Pouch and chopped Thai Pickled Radish (Chai Po) and stir-fry. The Fried Tofu Pouch is an adaptation not traditionally found in Thai cuisine but adds a delicious sweetness. Japanese pickles can be used as a substitute, but the flavor will differ.
    🕒 03:08
13. Add the crushed Peanuts and crack in the Eggs. Stir-fry everything together.
    🕒 03:56
14. Finally, add the Bean Sprouts and the Chives cut into 3cm lengths, and stir-fry lightly.
    🕒 04:31
15. Plate the dish. If the flavor is not to your liking, adjust with more Vinegar or Fish Sauce to taste.
    🕒 04:50