If using sen lek or rice vermicelli, prepare according to package instructions.

If using rice pasta, bring a pot of water to a boil, add salt, and cook for about 8 minutes. Drain, rinse with water, and set aside.

Finely chop the garlic, ginger, and dried sakura shrimp. Slice the chili pepper into rings. Remove the roots from the bean sprouts. Cut the fried tofu into strips.

Thinly slice the onion. Cut the garlic chives into 1.5-inch (3–4 cm) pieces.

Heat 2 tablespoons of oil in a pan. Sauté the garlic, ginger, dried sakura shrimp, and chili pepper until fragrant. Add the shrimp and cook, then add the onion and fried tofu.

Add the noodles and separate them. Add the A ingredients (fish sauce, oyster sauce, sugar), bean sprouts, and garlic chives. Stir-fry quickly.

Finish by adding the sweet chili sauce and lemon juice. Serve on a plate and garnish with crushed peanuts and mitsuba.

This recipe was featured as a popular recipe on August 28, 2011. Thank you to everyone!