*  Exported from  MasterCook II  *
             Stir Fried Rice Noodles With Tofu & Egg (Pad Thai)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oriental                         Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Lb.           Thai Flat Rice Noodles -- (bahn pho)*
                         Oil For Deep Frying
      1/2  Lb.           Firm Tofu -- cut into tiny cubes
      1/4  C.            Peanut Oil
      1/2  Tbsp.         Chopped Garlic
      1/2  C.            Skinless Boneless Chicken Breast -- very thinly sliced
      1/4  Lb.           Shrimp, Peeled And Cut In Half The Long Wa
    2                    Eggs -- beaten
    1      Tbsp.         Dried Shrimp Powder -- *
      1/4  Tsp.          Freshly Ground Black Pepper
    3      Tbsp.         Dry-Roasted Salted Peanuts -- finely chopped
    2      Tbsp.         Freshly Squeezed Lime Juice
    1      Tbsp.         Sugar
    6      Tbsp.         Thai Fish Sauce -- *
      1/4  C.            Tamarind Sauce -- (recipe follows)
    2      Tsp.          Red Chili Paste With Garlic -- *
    2      C.            Fresh Bean Sprouts
    2      Limes         Quartered
      1/3  C.            Fresh Cilantro Leaves
    3                    Scallions -- chopped
    4      Tbsp.         Dry-Roasted Peanuts -- finely chopped
 Start this dish by preparing the Tamarind sauce (recipe follows). Set it
 aside to cool.
 Soak the noodles in ample warm water until supple, about 15 minutes,
 drain and set aside. Place the noodles in boiling water and cook just until
 the water returns to the boil. Drain again. Heat the oil for deep-frying to
 375 degrees F and deep-fry the tofu. Be sure to pat the tofu dry on a paper
 towel first so that it will not spatter fat on you. Drain the tofu and set
 Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a
 few minutes and then add the shrimp, drained noodles, beaten eggs, and
 deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high
 heat. Add the remaining ingredients, except the garnishes, and stir-fry for a
 few more minutes until the noodles are hot and tender.
 Place on a serving platter with the garnishes, which are an integral part of
 the dish. Serves 4-6.
 * available at some Asian markets
 NOTES: I've never been able to find shrimp powder, so I buy dried shrimp
 and grind them to a powder in my food processor
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 NOTES : (from The Frugal Gourmet On Our Immigrant Ancestors, by
 Jeff Smith