the Weird, Bad and Lazy Cook

Note 1 : Inspired by <https://hot-thai-kitchen.com/best-pad-thai/> Ingredients: 200gm pad thai dried flat noodles (or 400gm kuey teow halus) 6 prawns 5 squids (3 squids) +2 tbsp isi kerang 1 tbsp garlic minced (4 ulas) 2 tbsp onion minced (1 biji bawang medium) 2 tbsp thai palm sugar or "nise padi" (or 2 tbsp jaggery) +3 tbsp sugar 4 tbsp fish sauce  (7 tbsp fish sauce) 1 tbsp oyster sauce (original don't have) 1 tbsp soy sauce (original don't have) 3 tbsp tamarind paste + 1 1/2 or 2 cups of water A bunch of chives, sliced matchsticks 1/2 firm / soft  tofu, diced to small cubes A bunch of bean sprouts, if you like +1 egg, if too watery. Usually I don't put. Garnish: Coarsely ground peanut Thai chili flakes Calamansi or "limau kasturi" Noodle Prep: 1. Soak pad thai noodle in warm water to soften. Drain water once tender. If using kuey teow halus, simply soak in tap water (room temp) & rinse a few times to remove the excess noodle oil & lime...

Note 1:  Yes, this is Uyghur food. I am not entirely sure how to re-create the taste of Ding Ding So Mien from our favourite Tangritah Uyghur place in Adelaide < https://m.facebook.com/pages/category/Halal-Restaurant/Tangritah-Uyghur-Restaurant-344234136317297/ >.  Note 2:  I adapted from Laghman + Dapanji recipe. Both noodles and gravy, recipes are from here < https://silkroadchef.com/2015/01/10/uyghur-style-laghman-noodles/>, <https://silkroadchef.com/2016/05/12/soman-uyghur-chopped-lagman-noodles/> and < https://silkroadchef.com/tag/dapanji/ >. Ingredients: Noodles (So Mien) 1 cup flour 1 tbsp sesame oil 1 tsp salt 1/2 cup hot water Oil for sealing Gravy 3 cloves garlic 1 inch ginger 1/2 yellow onion 1 stalk spring onion 1/4 cup mushroom 1/2 tomato 1/4 cup capsicum 1 tbsp coriander leaves 1 star anise 3 dried chili 200 gm minced lamb or mutton 2-3 tbsp of light soy sauce 2 tbsp tomato paste 1/2 tsp salt 1/2 tbsp sugar Water Chili Oil 1/2 cu...