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Put the noodles in a medium bowl and add water to cover. Whisk the sugar with the fish sauce and vinegar in a small bowl. Heat a large skillet over med. heat until hot and add 1 tablespoon of the peanut oul. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of eggs. Cook until just set, about 45 seconds. Invert the eggs onto a utting board and cut into 1/2 inch piees, Set aside. Add another 1 Tablespoon of peanut oil to the same skillet and heat over high heat. Add Shrimp, 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry until shrimp are pink and just cooked through about 1 1/2 minutes. Transfer to a plate. Heat the remaing 2 Tablespoons of peanut oil over high heat. Add the garlic, shallot and remaining 1/4 teaspoon of red pepper and stir fry until lightly browned, about 1 minute. Add the tofu and cook 2 minutes. Add the noodles and cook, tossing until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion peices and heat throug. Stir in the cooked egg and shrinp, 1 cup of the sprouts and the 1/2 cup of peanuts and toss until hot. Divide the phad thai among the plates and top wiith the memaining 1/4 up sprouts, additional peants and schoope sacllions. Serve immediately with the lie wed ges and sririacha.
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Digital pH meter for fermentation monitoring, acid levels