Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Thai rice noodles (banh pho)
4 tb Fish sauce (or soya sauce)
4 tb Lime juice (lemon juice)
4 tb Tomoto puree
4 tb Sugar
1 tb 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

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.

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