Pad Thai

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Lay the peanuts on a baking sheet and roast in the oven until lightly toasted, about 5 minutes.
3. 3
   Remove from the oven and let cool at room temperature, then roughly chop.
4. 4
   Set aside.
5. 5
   Place the dehydrated shrimp in a small bowl.
6. 6
   Cover with the hot water and let sit at room temperature for 10 minutes.
7. 7
   Drain well and chop into small pieces.
8. 8
   Set aside
9. 9
   In a bowl, mix together the nam pla, tobanjan, sugar, vinegar, and salt and pepper.
10. 10
    Set aside.
11. 11
    Place a large pot of water over high heat and bring to a boil.
12. 12
    Add the rice noodles and cook, following package instructions.
13. 13
    Drain the noodles and rinse well under cold running water.
14. 14
    Toss the noodles with 1 tablespoon of the vegetable oil to prevent them from sticking together.
15. 15
    Set aside.
16. 16
    Place a large nonstick saute pan over medium-high heat.
17. 17
    Add the remaining 2 tablespoons oil and heat for 30 seconds.
18. 18
    Add the 6 large shrimp and cook for 30 seconds.
19. 19
    Stir in the pork and cook for 2 minutes longer, stirring frequently.
20. 20
    Using a slotted spoon, transfer the shrimp and pork to a plate, leaving behind the cooking oil.
21. 21
    Set aside.
22. 22
    Return the pan to the burner and decrease the heat to medium.
23. 23
    Add the garlic and cook for 15 seconds, then stir in the rehydrated shrimp, peanuts, bean sprouts, and garlic chives, and cook for 1 minute.
24. 24
    Add the eggs and cook for 30 seconds, then turn off the heat but keep the pan on the burner.
25. 25
    Stir in the noodles and reserved pork and shrimp, then add the sauce mixture, combining well.
26. 26
    Turn the heat to high and cook, stirring frequently, until the pork and shrimp are heated through.
27. 27
    Remove the pan from the heat and divide the noodles and vegetables between 2 plates.
28. 28
    Garnish with a few cilantro leaves.