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1
Combine first four ingredients and let sit until sugar dissolves.
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2
Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes.
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3
Drain.
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4
Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes.
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5
Cut into 1/4 inch cubes.
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6
Rinse dried shrimp in water and drain.
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7
Put oil in wok, heat to medium, put in crushed garlic.
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8
Swirl around for about a minute.
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9
Add noodles and mix around for a minute or two.
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10
Add the tofu and shrimp then immediately add the liquid.
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11
Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes.
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12
Lower heat to low or medium-low.
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13
Push some of the stuff aside at one end of wok, and break an egg in.
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14
Immediately cover with noodles.
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15
Do the same at the other end of wok.
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16
Let the eggs cook undisturbed until the yolks are practically cooked, about three minutes.
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17
Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go.
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18
The idea is to break up the cooked egg into the rest of the mixture into tiny bits.
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19
Mix in sprouts and green onions.
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20
Let cook for another two minutes.
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21
Turn off heat.
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22
Add crushed peanuts and enough roasted red chilies to your desired hotness.
