Thai Style Fried Noodles (Pad Thai)

Took a cooking class while vacationing in Thailand and this is one of the recipes I was taught. Seems a little different from the ones I've been able to find on here so thought I'd post. Some of the ingredients are a little hard to find, but I found them in our local Asian Market

• Ready In: 35 mins
• Serves: 2

Ingredients

• 3 1⁄2 ounces  dry pad thai  noodles, soak in water 5 minutes
• 3  tablespoons  vegetable oil
• 1  tablespoon firm tofu, chopped into 1/4-inch squares
• 2  teaspoons shallots, minced
• 1  teaspoon garlic, minced
• 1  teaspoon  dried shrimp
• 1  egg
• 1⁄2 cup bean sprouts
• 1⁄8 cup  chinese chives, chopped in 1-inch length
• 1⁄4 teaspoon chili powder
• 1  teaspoon peanuts, finely pounded
• 1⁄2 lime

• Ingredients for Seasoning Sauce Base

• 2  tablespoons fish sauce, plus 2 teaspoons
• 2  tablespoons tamarind juice, plus t teaspoons
• 2  tablespoons palm sugar, plus 2 teaspoons

Directions

1. Add seasoning sauce base ingredients (fish sauce tamarind juice and palm sugar) into a small pot and boil 2 minutes. Turn of heat and put sauce in a small bowl.
2. Pan fry noodles in water until cooked. Put noodles on plate.
3. Add 2 tablespoons vegetable oil to wok. Set to medium heat then add tofu and dried shrimp into hot oil and fry until crispy.
4. Add garlic and shallot and stir fry until fragrant.
5. Add noodles and mixed seasoning sauce. Stir fry until well mixed.
6. Spoon pad thai onto plate. Garnish with peanuts, and chili powder and lime.
7. TIPS:
8. Shrimp, mixed seafood, or chicken may be substituted.
9. Chili powder can be left out.
10. When cooking rice noodles, if pre-soaked in water long enough, only need minimal water to finish cooking in pan.