Prepare:

1. Flat rice noodles soaked in      water 20-30 to soften. Then take it out to drain. (If      you use thick flat rice, you may need to parboil it first, then soak it in      cold water to stop cooking and stay spepared before stir fry)

2. Sliced chives 2" long

3. Clean king oyster      mushtoom,      slice 0.3 cm (0.1 in), sprinkle with ½ teaspoon salt over the mushrooms      evenly, wait 10 minutes for the mushrooms to release water. Then squeeze      out excess      water.      This helps the later stir-fry to be dry, not mushy

4. Thinly slice carrots, sprinkle      with ½ teaspoon of salt evenly, wait 10 minutes for the carrots to release      water. Then squeeze out the water. This helps the stir-fry to drier afterwards

5. Tofu cut into cube 1"x1"x 0.3"

6. Crush peanut

7. Minced garlic

Making:

1. Heat 1 tbsp olive oil at medium heat. Add half minced garlic and      sauté until fragrant. Then add the ofu and stir-fry until the edges are charred  and blend into garlic flavor, until the garlic and beans are      slightly golden. Remove into a plate

2. Heat another tbsp olive oil , add the      rest of the garlic and sauté until fragrant. Add preserved daikon + squeezed king      oyster     mushrooms + dried chili flakes. Stir all the ingredients for 2 minutes, then add the prepared      carrots. Stir quickly for 1 minute.

3. Push ingredients      aside, leaving space in the center of the wok. Put 1 teaspoon of cooking oil in the      center of the pan, add the drained noodles, cut into bite-sized pieces.

4. Spread the pad Thai      sauce over the rice noodles, stirring until the sauce blends with all the      ingredients in the pan. Adjust the sauce according to your taste.

5. Return the first sautéed      garlic and tofu to the pan, stir for 1-2 minutes so that the ingredients      continue to cook and absorb the spices. Keep the fire on medium

6. When the noodle soup has soaked into the      sauce and is almost cooked (if not yet, you may add little by little      water to the wok until the noodle cooked to your likeness). When      everything in the wok is just cook right, just need maybe 2 minutes to be      perfect, right there add the bean sprouts, continue to stir for 1-2 minutes,

7. Lastly add garlic chives, stir well for 1 minutes. Mix      everything well together. Turn off heat, don’t overcooked chives it migh      turn chewy.

Note:

1. Baiye tofu has a      flexible and chewy texture, suitable for stir-frying, you can find it      in asian stores. If baiye tofu is not available at your place, you can replace it      with     pressed tofu for super firm, or simply cut into 1x1x2 pieces and fry it before hand.

2. Peanuts do not need      to be crushed too finely, because when eaten and chewed with other ingredients, they will blend together that make      the bite     richer and tastier. If you are allergic to peanut, change to other      nuts or omit for safety.

3. Preserved daikon      can be found in asian stores, or substituted with zha cai (preserved mustard stem)