Mee krob song kreuang (crispy noodles tossed pad-thai style)

Beat one egg with a small splash of fish sauce.

Heat a non-stick wok, test with a drop of egg, pour in the egg and swirl it thin; reduce to low and cook through without browning, flip once set, and remove to a plate.

Sear the shrimp in the wok and set aside.

Cut the egg crepe into short thin ribbons.

Over low heat, pan fry the tofu until hot.

Turn the heat quite low, break the crispy noodles into the wok by hand, add some bean sprouts, garlic chives and egg ribbons and toss just until the vegetables barely wilt and the noodles soften, pressing apart any chunks. Serve at once.

Garnish with more egg ribbons, garlic chives, cashews, bean sprouts, a couple of shrimp and lime; squeeze lime over before eating.