• First cook rice noodle according to package direction but like pasta make it al dente.
• Wash and devein shrimp, pat dry.
• Transfer to a bowl, add mirin (or mountain dew or sprite), 1 teaspoon minced garlic, a bit of salt and ground black pepper.
• Toss gently to mix, set aside.
• Mix all ingredients for the pad thai sauce in a medium bowl, stir well and set aside.
• Heat a saute pan over medium high heat and pan roast peanuts until browned and fragrant, set aside.
• Chop peanuts later when it has completely cooled.
• Add about a little coconut oil (lauric oil) to the pan then fry the beaten egg.
• Flip to cook the other side.
• Transfer egg to a plate, slice into strips, set aside.
• Using the same pan, add more coconut oil then fry the tofu.
• Transfer to a plate and set aside.
• Again, add more oil into the same pan and cook the marinated prawns or shrimp.
• Cook until it turns pink.
• Transfer to a bowl and set aside.

NOW TIME TO PUT IT ALL TOGETHER:

• Add more oil to the pan -- 1 tablespoon coconut oil and 1 tablespoon sesame oil.
• Add remaining minced garlic, onion and ginger.
• Saute for about a minute.
• Add chicken thigh fillet and cook until browned.
• Put bean sprouts and rice noodles.
• Pour in the prepared pad thai sauce.
• Using thongs or two wooden spoon, toss the noodles to coat evenly with sauce.
• Add the fried tofu and egg and chives.
• Then the roasted chopped peanuts and red chili.
• Check seasoning if it needs some adjustment, do so now.
• Transfer to a serving dish.
• Sprinkle with more chopped peanuts.
• Or serve more on the side with some sliced chilis and more bean sprouts.
• Enjoy!