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1
Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes.
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2
Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl.
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3
When the noodles are soft, drain and return to the bowl.
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4
Put the bowls and other ingredients next to the stove (this dish cooks quickly).
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5
Heat a wok or large skillet over high heat until very hot.
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6
Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes.
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7
Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan.
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8
Add the garlic and tofu to the pan; stir-fry until just golden.
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9
Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes.
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10
Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
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11
Add the radishes, scallions and 1/4 cup peanuts; toss to combine.
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12
Stir in the remaining fish-sauce mixture.
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13
Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
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14
Return the shrimp to the pan and heat through, about 2 minutes.
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15
Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts.
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16
Serve with lime wedges.
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17
Photograph by Con Poulos
