Heat 3 tablespoons cooking oil and saut¨¦ the chopped garlic and shallots until light brown.
Add the rice noodles and 125ml water. Stir constantly to keep the noodles from sticking together, cook until half-done. Set aside.
Heat the remaining cooking oil., stir-fry the garlic slices, squid, chicken, preserved radish, bean curd, powdered chilli and fish sauce for 5 minutes or until fragrant.
Add the noodles and continue to stir-fry. Pour in the remaining water and stir well. Add omelette strips, Chinese chives, light soy sauce and half of the bean sprouts. Stir-fry for 5 minutes.
Garnish with remaining omelette strips, Chinese chives and bean sprouts, and peanuts before serving.
Chef's note : Kway teow noodles can be substituted for Thai rice noodles.
