Shrimp pad thai with rice noodles

Ingredients

• 200 g of rice noodles, soaked in hot water for 15 minutes.
• 1 ½ tablespoons of vegetable oil
• 1 grilled hot pepper
• 2 tablespoons of dried shrimp
• 8 large, peeled shrimp
• 2 eggs
• 3 tablespoons of crumbled tofu
• 1 tablespoon of marinated radishes (optional)
• 1 tablespoon of finely chopped shallots
• 3 tablespoons of sugar
• 2 tablespoons of fish sauce
• 3 tablespoons of tamarind juice
• 2 tablespoons of hot pepper powder
• 80 g of soybean sprouts
• 1 small onion, chopped
• 2 large onions, roughly chopped
• 2 tablespoons of crushed peanuts
• 1 lime, cut into quarters
• 1 banana flower for decoration

Heat oil in a wok or deep frying pan, then add the shallots and dried shrimp and cook until golden brown.

Add the large shrimp and sauté for about 2 minutes. Then, add the eggs, tofu, marinated radish, rice noodles, sugar, fish sauce, tamarind juice, chili powder, half of the soybean sprouts, and a small amount of chopped green onion. Stir until the noodles are cooked.

Decorate with the remaining soybean sprouts, chives, peanuts, lime wedges, and banana flower.