Served as main course, non-vegetarian

Thai

Thai rice noodles - 8oz

Fish sauce - 4 Tablespoons

Lime juice - 4 Tablespoons

Tomoto puree - 4 Tablespoons

Sugar - 4 Tablespoons

Hot red pepper flakes - 4 Tablespoons

Ground peanuts - 0.5 cup

Vegetable oil - 0.5 cup

Garlic - 4 cloves, minced

Chicken - 1 lb, sliced

Large tofu - 1, cut in chunks

Tiger shrimp - 8

Eggs - 4, beaten

Bean sprouts - 4 cups

Scallions - 4, cut in halves

Ground peanuts, emon wedges, cucumber slices and chopped coriander - for garnishing

Soak rice noodles in cold water for 2-3 hours and drain just before use. 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. Heat the garlic oil in a large wok over high heat. Add garlic and stir slightly until it turns brown. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and 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.

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