180g rice noodles in a bag, 50g pork tenderloin, 30g raw shrimp, 50g deep-fried tofu cubes (soya bean puffs), 4 small onions, 2 eggs, 2 teaspoons of Thai pepper paste (10g), 4 tablespoons of fish sauce (60ml), 1 tablespoon of white vinegar (15ml), 2 tablespoons of brown sugar (20g), 2 teaspoons of lemon juice (10ml), 75g bean sprouts, 15g of small onion, 50g of freshly salted or fried peanuts, 3 tablespoons of oil (45ml). 15g, 50g freshly salted (or fried) peanuts, 3 tablespoons (45ml) oil

How to make it

Soak the rice noodles completely in hot water (not boiling water, about 85 degrees Celsius) for about 3 minutes to soften, then pull them out, rinse them under cold water immediately, and set aside to drain (note that the rice noodles should be cooled down and then drained so that the lumps don't stick to them).

Cut the pork into 6-mm-square, 6-cm-long strips. Finely chop the shrimp. Thinly slice the small onions. Remove roots from bean sprouts. Peel the cooked peanuts and cut them into small pieces. Cut the fried tofu into 1.5cm cubes.

Beat the eggs with salt.

Seasoning is made by mixing fish sauce, pepper paste, brown sugar and white vinegar in a container.

Heat a wok over high heat, add oil, and sauté the minced garlic. Stir fry the pork strips, then add the minced shrimp and stir fry together.

Pull the ingredients in the wok at this point to one side of the wok with a spatula, reserving the oil. On the other side of the pan, pour in the egg mixture and add the onion slices when they are half-cooked and shaped.

Mix all the ingredients in the pan and toss together. Add the sauce and stir-fry.

Add the drained rice noodles and stir-fry, stirring constantly to avoid lumps or sticking to the bottom of the pan, adding a little more oil if the ingredients seem dry.

Add the bean sprouts and diced tofu and stir-fry for 2 minutes. Sprinkle in the peanuts and drizzle with lemon juice.