1. Cut chive into 2-inch. Then cut yellow tofu into 1 cm. thick. Cut out shrimp mustache and use knife cut shrimp back.
2. Pour 1 tbsp. oil into the pan. Fry red onion, add palm sugar, tamarind juice, fish sauce. Stir until the sugar dissolves. Vring up to set aside.
3. Heat the pan, pour oil down, follow with river shrimp and fry until cooked on both sides. Set aside at the edge of the pan. Fry rice noodle until soft, follow with. Add Padthai sauce, dried shrimp, ground peanut, tofu, bean sprouts, stir well and set aside to the edge of pan. Then pour the egg into the pan and beat it. Put all ingredients on egg.
4. Served with side vegetables and finished.