Title: Thai Spicy Noodles
Categories: Appetizer Thai Pasta
Yield: 4 Servings
| 8 | oz | Thai rice noodles (banh pho) |
| 4 | tb | Lime juice (lemon juice) |
| 4 | tb | Sugar |
| 1/2 | c | Ground peanuts |
| 4 | | Cloves of garlic minced |
| 1 | | Large tofu cut in chunks |
| 4 | | Eggs lightly beaten |
| 4 | | Scallions, cut 1/2 in pieces |
| 4 | tb | Fish sauce (or soya sauce) |
| 4 | tb | Tomoto puree |
| 1 | tb | Hot red pepper flakes |
| 1/2 | c | Vegetable oil |
| 1 | lb | Chicken cut in small pieces |
| 8 | | Very large tiger shrimp |
| 4 | c | Bean srouts |
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.