1. Prepare the ingredients (from top to bottom: bean sprouts, Thai rice noodles, onions, limes, garlic, shrimps, eggs, leeks and dried tofu). Dry rice noodles need to be soaked in cold water for 40-60 minutes or hot water for about 20 minutes, and then drained for later use after the picture turns from transparent to white. Remove the shrimp line; Cut leek into three fingers wide; Dice dried bean curd 1/4 slices.

2. Prepare the seasoning, which is homemade Thai sauce (refer to another recipe), chopped green onion, minced garlic, shrimp and chopped flowers. Chopped flowers can be made by themselves, and raw peanuts can be fried in hot oil for one minute, then picked up, peeled and ground.

3. Heat an oil pan (medium fire, otherwise it will be easy to paste), first add the onion and garlic, then add the dried bean curd and stir fry for half a minute.

4. After more than half a minute, add the shrimp and stir-fry for about 1-2 minutes until the shrimp shell turns red and the shrimp meat turns white. Shovel to one side of the pot and add rice noodles.

5. Add rice flour and stir fry, add 2/3 Thai sauce and stir fry for about 1 min; Then stir-fry the shrimps in front together for about half a minute, and then shovel them to the side of the pot.

6. Add a little oil to the center of the pot, beat the eggs in, spread the noodles, fry them together, and then pick out the shrimp, otherwise it will be too old.

7. Add bean sprouts, leeks and the remaining 1/3 sauce. After one minute, add chopped flowers and dried shrimps and take them out.