Crisp Fried Noodles - cooking recipe

Ingredients

5 oz fresh silken firm tofu, patted dry, cut into 1/3 inch-thick batons
None None vegetable oil, for deep-frying
4 oz rice vermicelli
2 tbsp peanut oil
2 None large eggs, lightly beaten with 1 tbsp water
2 cloves garlic, minced
2 None fresh small red Thai chilies, chopped
1 None fresh small green Thai chili, chopped
2 tbsp grated palm sugar
2 tbsp fish sauce
2 tbsp tomato sauce
1 tbsp rice wine vinegar
7 oz ground pork
7 oz peeled, cooked shrimp, chopped
6 None green onions, thinly sliced
1/4 cup fresh cilantro leaves

Preparation

Spread tofu out on a tray lined with paper towels. Cover with more paper towels and let stand for 10 mins.
Heat vegetable oil in a wok or large saucepan. Deep-fry vermicelli until puffed. Drain on paper towels. Deep-fry tofu until browned. Drain on paper towels. Let oil cool then remove from wok.
Wipe wok clean and add 2 tsp peanut oil. Cook 1/2 of the whisked eggs, swirling wok to make a thin omelette. Cook until egg is just set. Remove from wok and roll up. Cut into thin strips. Repeat to make another omelette with remaining eggs.
Combine garlic, chilies, sugar, fish sauce, tomato sauce and vinegar in a small bowl. Reserve 1/2 the chili mixture. Combine remaining sauce with ground pork. Add remaining peanut oil to wok. Stir-fry pork for 5 mins. Add shrimp and stir-fry for 1 min. Add tofu and stir-fry until combined.
Add reserved chili mixture, vermicelli and 1/2 of the green onions. Transfer to a serving dish and sprinkle with remaining onions, omelette and cilantro to serve.