Thai Spicy Noodles

½ Pound Thai rice noodles (banh pho)
4 Teaspoons Fish sauce (or soya sauce)
4 Teaspoons Lime juice (lemon juice)
4 Teaspoons Tomato puree
4 Teaspoons Sugar
1 Teaspoons Hot red pepper flakes
½ Cups Ground peanuts
½ Cups Vegetable oil
4 Cloves of garlic minced
1 Pound Chicken cut in small pieces
1 Pound tofu cut in chunks
8 Very large tiger shrimp
4 Eggs lightly beaten
4 Cups Bean sprouts
4 chopped Scallions

1. Ground peanuts for garnish, lemon wedges, cucumber slices and chopped cilantro.
2. 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.
3. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.
4. Grind peanuts in food processor (at least half-Cup, plus some extra for garnish).
5. Prepare and assemble all other ingredients .
6. In large wok over high heat, brown the garlic in oil.
7. Add chicken, tofu and shrimp, and sauté until lightly browned.
8. Add eggs and continue to stir fry.
9. Add drained rice noodles and dish sauce mixture
10. Continue to stir fry for about 3 minutes.
11. Add peanuts, bean sprouts. and scallions.
12. Stir fry for another 2 minutes.
13. Sprinkle with more ground peanuts.

Serve immediately with lime wedges, cucumber slices and cilantro.

Makes 4 servings