Start by preparing the Cry Baby Sauce. In a mixing bowl, combine the XO Sauce, Miko Soybean Paste, Oyster Sauce, Ginger, Garlic, and Warm Water. Stir well until the ingredients are thoroughly combined and set the sauce aside.
Cook the Thai Thick Rice Noodles according to the package instructions. Drain and set them aside. In a large pan or wok, heat the Canola Oil over medium heat.Add the Chinese Sausage and Dried Fish Tofu, and stir-fry until they release their flavors and turn slightly golden. Add the cooked Thai Thick Rice Noodles to the pan, followed by the Fish Sauce, Soy Sauce, and Palm Sugar. Toss everything together to ensure the noodles are evenly coated with the sauces and seasonings.
Create a well in the center of the pan and crack the Large Egg into it. Stir the egg gently until it's scrambled and mixed with the noodles. Add the Gurmet Jelly Beans and Dried Shrimp and pour the prepared Cry Baby Sauce over the noodles.
Continue stir-frying everything until the ingredients are well combined and heated through. Once everything is cooked and seasoned to perfection, garnish the dish with Spring Onion for a fresh finishing touch.