Ingredients:

• 6 oz flat rice noodles softened
• 1 c firm tofu in 1/4″x1/2″ julienne
• 1 lb. med. shrimp – peeled and deveined, or 2 boneless skinless chicken breasts, sliced thin
• 1/3 c Thai fish sauce (nam plaa)
• 2 T. Fresh lime juice
• 1/2 c hot water
• 1 T Thai Red chili paste (add another 1-2 t for really hot)
• 2 c fresh bean sprouts
• 1 c scallions – chopped 1 inch
• 1-1/2 T sugar
• 1/3 c ketchup
• 2 eggs lightly beaten
• 1/2 c finely chopped peanuts
• lime slices for garnish
• 4-5 T peanut oil for cooking

Directions:

1. Soften noodles in boiling water.  Drain and set aside. 
2. Mix nam plaa, lime juice, chili paste, sugar, ketchup, water and whisk.  Set aside.
3. In HOT wok with 1 T oil scramble eggs so the end product is in small “crumbles”.  Remove and set aside.
4. Add 2 T oil, then stir fry julienned tofu about one minute. Remove set aside.  Leave remaining oil in wok.
5. Stir-fry shrimp or chicken until almost done (just a couple of minutes.)  Add scallions, toss briefly.  Add sauce then noodles and all other ingredients except bean sprouts and peanuts. Toss well.
6. Add the bean sprouts, toss, sprinkle with peanuts, and serve.  Garnish with lime slices.