Thai Spicy Noodles

Ingredients:

• 8 oz Thai rice noodles (banh pho)
• 4 T Fish sauce (or soya sauce)
• 4 T Lime juice (lemon juice)
• 4 T Tomoto puree
• 4 T Sugar
• 1 T Hot red pepper flakes
• 1/2 c Ground peanuts
• 1/2 c Vegetable oil
• 4 ea Cloves of garlic minced
• 1 lb Chicken cut in small pieces
• 1 ea Large tofu cut in chunks
• 8 ea Very large tiger shrimp
• 4 ea Eggs lightly beaten
• 4 c Bean srouts
• 4 ea Scallions, cut 1/2 in pieces

Preparation:

• Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander.
• Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool.
• Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes, set aside.
• Grind peanuts in food processor (at least half-cup, plus some extra for garnish).
• Prepare and assemble all other ingredients.
• In large wok over high heat, brown the garlic in oil.
• Add chicken, tofu and shrimp, and saute until lightly browned.
• Add eggs and continue to stir fry.
• Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes.
• Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes.
• Sprinkle with more ground peanuts.
• Serve immediately with lemon wedges, cucumber slices and corriander.