Fry the tofu until crispy.

Fry the shallots until fragrant.

Beat the eggs until fluffy (whisk in one direction). Add a little oil to coat the entire pan. When the pan is hot, pour in the eggs and quickly swirl to spread them thinly. The faster you swirl, the thinner the egg sheet. Let cool, then cut into thin strips.

Soak the dried shiitake mushrooms until soft, then cut into thin strips. Sauté with shallots until fragrant, then stir-fry until cooked. Season with a little sugar and mushroom bouillon.

Roast the peanuts until fragrant, then remove the skins.

Cut the scallions into long pieces and sauté with a little vegetable oil until fragrant.

Wash the fresh herbs and let them drain.

Finally, place the cooked vermicelli noodles in a bowl, arrange all the prepared ingredients on top, and serve with soy sauce (you can use Tamari for a balanced flavor), sweet and sour dipping sauce, or Thai sauce (available at supermarkets or made from sugar, vinegar, salt, mixed with chopped chili and garlic). Now, just enjoy!