Stir-fry Rice Noodles with Shrimp and Tofu

Most of Asian family is large family like mine. However, with a busy life seems the family get smaller each day. The Asian recipes are for most part to create for large family or big event. I feel that my job now is to start create a wonderful Asian cooking for two. The recipe today is similar to Pad Thai recipe, but it is much easier to accomplish at home because it is not a long-list of ingredients. I saw many video for Thai cooking on the street and it gave me this idea to create this recipe. The dry noodles are usually used but I prefer fresh noodles because it much faster. The sauce for this dish is a combination of salty, sweet, sour and spicy. The original of the sour taste comes from tamarind but the lime juice will do the job. I use the dark molasses and honey to get a sweet flavor but healthier or use dark brown sugar if health issue is not the case. For quick cooking use shrimps but other protein such as chicken, pork or beef can be used to be sure to adjust the cooking time. Let get cooking

Ingredients:
For the sauce:
1/2 cup water
3 tbsp lime juice
1 tbsp molasses
11/2 tbsp honey
3 tbsp fish sauce
1 tbsp rice wive vinegar
1/4 tsp chili flakes or cayenne powder
For the noodles and others:
4 to 6 oz noodles
4 oz shrimps, peeled, deveined
1 eggs, lightly beaten
4 oz tofu, cut into cube
1 cups beansprouts
1 shallot, slice
2 garlic, minced
3 tbsp oil
Garnish with roasted peanut, chives and Basil

Directions:
for the sauce: Combine all the ingredients together in a bowl and whisk well. Adjust the seasoning for your taste such as more sweet, salty and set a side
If using the dry noodles, let the noodles soaked in a warm water until softened,pliable. I soaked fresh noodles for 5 minutes.
In a nonstick skillet heat 1 tbsp oil over medium-heat. Add shrimp in layer not over lap and cook, without disturbing, until beginning to brown.

Now stir and cook for 1 minute or until shrimps turn pink. Remove to the bowl.

Add 1 tbsp oil to the skillet and add tofu. Cook undisturbed to brown the tofu like shrimp and remove into the bowl with shrimps.

Add the shallot and garlic to the empty skillet and stir and cook until fragrant,about 1 minutes. you might need a little more oil but I don't.

Add beaten egg, stirring vigorously to make a scrambles eggs but moist, about 10 second or more.

Add noodles and toss to combine. Add sauce and turn heat up to high, tossing gently until noodles are well coat with sauce.

Return shrimps, tofu to the skillet. Add beansprouts, tossing again to combine, about 1 minutes. Add half of the chives. Toss well.

To serve:
Place noodles on a serving plate and sprinkle the roasted peanut, chives and basil.