• 8 oz Thai Pad Rice noodles
• 2 medium Eggs
• 1/4 block of tofu cut into cubes
• 1 tablespoon coconut oil
• 20 large cooked shrimp
• 3 cloves diced garlic
• 1 whole Thai chile pepper
• 3 large Scallions
• 1 whole fresh lime juice
• 1 tablespoon fish sauce 
• 1 can (6 oz) tomato paste
• 1 teaspoon red pepper flakes
• 10 sprigs fresh cilantro diced fine  garnish
• 1/4 cup mung bean sprouts garnish
• 1/4 cup cashews (garnish)
• 1 cup water

Heat up non-stick skillet on medium heat. Beat your eggs. Put eggs in skillet and cook like you are cooking an omelet. Cook on one side. Flip and cook until eggs are done. Cut omelet into bit pieces. Set eggs aside.
 
 
Heat up coconut oil in pot. Add your scallions and garlic and sauté for a few minutes. Add your tomato paste, red pepper flakes, fish sauce and your lime juice. Simmer for a few minutes. Add 1/4 cup water. Stir. Simmer for another 2 minutes.

In wok or frying pan heat up canola oil in pan about 2 inches high. When oil is hot add your rice noodles and cook for around 10 seconds and take them out and let them drain. Add your shrimp and cook for around 15 seconds.

Mix your noodles and sauce together. Place on serving plate. Garnish with mung bean sprouts, cilantro, cashews, eggs and the shrimp.