Fried Pad Thai Noodles with Shrimp

Ingredients:

• 110 g of medium-thick flat rice noodles
• 340 g medium-sized peeled and deveined shrimp
• 1 tbsp. firm tofu cubes (about 170 g)
• 2 tbsp. l. plus 1 tsp. Sahara
• 2 tablespoons plus 1 teaspoon South Asian fish sauce
• 2 tbsp. l. rice vinegar
• 1/4 cup peanut butter
• 2 eggs, beaten with a pinch of salt
• 3/4 tsp crushed red pepper flakes
• Salt
• 4 chopped cloves of garlic
• 2 shallots, thinly sliced
• 5 green onions (white and green parts), 3 cut into 1cm pieces, 2 chopped finer
• 1 and 1/4 tbsp. mung bean sprouts
• 1/3 cup chopped roasted salted peanuts, plus more for garnish
• For serving: Lime wedges, Sriracha sauce (Thai hot chili sauce)

Preparation:

1. Place the noodles in a medium bowl of hot water (the water should completely cover the noodles). Soak until the noodles are tender, about 30 minutes. Drain. In a small bowl, combine the sugar, fish sauce, and vinegar.
2. Heat a large skillet over medium heat and add a tablespoon of peanut oil. Pour in the eggs, swirling the pan to create a thin, even layer. Cook until set, about 45 seconds. Transfer the eggs to a cutting board and cut into 1.5 cm (0.5 in) pieces.
   
   Add another 1 tablespoon of peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of pepper flakes, and salt to taste. Cook, stirring, until the shrimp are pink and cooked through, about 1 1/2 minutes. Transfer to a plate.
3. Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallot, and remaining 1/4 teaspoon red pepper flakes. Cook, stirring, until lightly browned, about 1 minute.
   
   Add the tofu and cook for about 2 minutes more. Add the noodles and cook, stirring, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large chunks of green onion and heat through. Stir in the chopped eggs and shrimp, 1 cup sprouts, and 1/3 cup peanuts until heated through.
   
   Divide the pad thai among bowls and top with the remaining sprouts, peanuts, and sliced ​​green onions. Serve immediately with lime wedges and Sriracha sauce.