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1
Preheat the oven to 350F.
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2
Lay the peanuts on a baking sheet and roast in the oven until lightly toasted, about 5 minutes.
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3
Remove from the oven and let cool at room temperature, then roughly chop.
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4
Set aside.
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5
Place the dehydrated shrimp in a small bowl.
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6
Cover with the hot water and let sit at room temperature for 10 minutes.
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7
Drain well and chop into small pieces.
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8
Set aside
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9
In a bowl, mix together the nam pla, tobanjan, sugar, vinegar, and salt and pepper.
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10
Set aside.
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11
Place a large pot of water over high heat and bring to a boil.
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12
Add the rice noodles and cook, following package instructions.
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13
Drain the noodles and rinse well under cold running water.
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14
Toss the noodles with 1 tablespoon of the vegetable oil to prevent them from sticking together.
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15
Set aside.
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16
Place a large nonstick saute pan over medium-high heat.
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17
Add the remaining 2 tablespoons oil and heat for 30 seconds.
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18
Add the 6 large shrimp and cook for 30 seconds.
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19
Stir in the pork and cook for 2 minutes longer, stirring frequently.
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20
Using a slotted spoon, transfer the shrimp and pork to a plate, leaving behind the cooking oil.
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21
Set aside.
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22
Return the pan to the burner and decrease the heat to medium.
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23
Add the garlic and cook for 15 seconds, then stir in the rehydrated shrimp, peanuts, bean sprouts, and garlic chives, and cook for 1 minute.
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24
Add the eggs and cook for 30 seconds, then turn off the heat but keep the pan on the burner.
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25
Stir in the noodles and reserved pork and shrimp, then add the sauce mixture, combining well.
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26
Turn the heat to high and cook, stirring frequently, until the pork and shrimp are heated through.
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27
Remove the pan from the heat and divide the noodles and vegetables between 2 plates.
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28
Garnish with a few cilantro leaves.
