Place the wok over high heat and add just enough of the shrimp oil (or neutral oil, if using) to coat the bottom of the wok. Once the oil is very hot, add the shrimp in one layer and sear without moving them until at least halfway cooked. Flip and cook the other side just until done; remove them from the pan, leaving the oil behind, and turn off the heat.
12 shrimp
With the heat still off, add more oil as needed so there's enough to coat the bottom, then add the shallots, garlic, tofu and chili flakes. Turn the heat back on to medium high and cook for about 2 minutes until the shallots are translucent.
3 tablespoon chopped shallots, 3 cloves garlic, 85 g pressed tofu, ½ teaspoon chili flakes
Turn the heat up to high then add the noodles, sauce, and water and keep stirring until all the liquid has been absorbed.
2.8 oz glass noodles, ¼ cup water
Push the noodles to one side of the pan, add another tablespoon of shrimp oil/oil to the empty space, then add the eggs and scramble them slightly. Put the noodles on top of the eggs and let it all cook undisturbed for about 30 seconds or until the eggs are mostly done. Toss to break up the eggs and mix everything into the noodles (using tongs from this step onward is very helpful). You can taste the noodles at this point to see if they’re done to your liking. If you want them more tender, add a splash of water and keep cooking until the water has been absorbed.
2 large eggs
Turn off the heat then add the shrimp (and any associated liquid), beansprouts, garlic chives and half of the peanuts and toss until well mixed. Plate and add more chopped peanuts on top. Serve immediately with a wedge of lime and some extra beansprouts, if desired.
4 oz bean sprouts, 2.5 oz garlic chives, ¼ cup roasted peanuts, 1 lime