| 1 | * [take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. |
| 2 | Grind in a coffee grinder or spice mill.] instructions: ============= combine first four ingredients and let sit until sugar dissolves. |
| 3 | Soak rice noodles/sticks in warm water until they are soft but don"t disintegrate when pressed, about 40 minutes. |
| 4 | Drain. |
| 5 | Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. |
| 6 | Cut into ?inch cubes. |
| 7 | Rinse dried shrimp in water and drain. |
| 8 | Put oil in wok, heat to medium, put in crushed garlic. |
| 9 | Swirl around for about a minute. |
| 10 | Add noodles and mix around for a minute or two. |
| 11 | Add the tofu and shrimp then immediately add the liquid. |
| 12 | Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. |
| 13 | Lower heat to low or medium-low. |
| 14 | Push some of the stuff aside at one end of wok, and break an egg in. immediately cover with noodles. |
| 15 | Do the same at the other end of wok. |
| 16 | Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. |
| 17 | (*carefully* peak if unsure). |
| 18 | Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. |
| 19 | The idea is to break up the cooked egg into the rest of the mixture into tiny bits. |
| 20 | Mix in sprouts and green onions. |
| 21 | Let cook for another two minutes. |
| 22 | Turn off heat. |
| 23 | Add crushed peanuts and enough roasted red chilies to your desired hotness |
