Packed rice flour 180g, pork tenderloin 50g, raw shrimp 50g, fried tofu 50g, 4 small onions, 2 eggs, 2 teaspoons of Thai Chili sauce (10g), 4 tablespoons of fish sauce (60ml) and 0 tablespoon of white vinegar (65438+45ml).

Soak the rice noodles in hot water (not boiled water, the temperature is about 85 degrees) for about 3 minutes. When the rice noodles become soft, take them out, rinse them with cold water immediately, spread them out and drain them for later use (pay attention to cool the rice noodles thoroughly and drain them to avoid sticking your hands).

Cut pork into strips with a cross section of 6mm square and a length of 6cm. Cut the shrimp into small pieces. Slice the small onion. Remove the bean sprouts. Peel the cooked peanuts and cut them into small pieces. Cut the fried tofu into cubes 1.5 cm square.

Add salt to the eggs and beat them into egg liquid.

The sauce is made by fully mixing fish sauce, Chili sauce, brown sugar and white vinegar in a container.

Heat a wok with high fire, add oil and saute minced garlic. Stir-fry pork strips first, and then stir-fry shrimps together.

Use a spatula to move the materials in the pot to one side of the pot, leaving oil. On the other side, pour the egg mixture and spread it until it is half cooked, then add the onion slices.

Mix all the ingredients in the pot and stir fry. Add the sauce to the pot.

Add the drained rice flour and stir-fry, turning constantly to avoid blocking or sticking to the bottom of the pot. If the material feels dry during this process, add a little oil.

Add bean sprouts and fried diced tofu and stir-fry for 2 minutes. Sprinkle peanuts and lemon juice and mix well.

In order to make cooking at home more convenient, some changes have been made in the raw materials, but the taste will not be affected.

You can eat it with sugar and garlic.