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:
- Soften noodles in boiling water. Drain and set aside.
- Mix nam plaa, lime juice, chili paste, sugar, ketchup, water and whisk. Set aside.
- In HOT wok with 1 T oil scramble eggs so the end product is in small “crumbles”. Remove and set aside.
- Add 2 T oil, then stir fry julienned tofu about one minute. Remove set aside. Leave remaining oil in wok.
- 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.
- Add the bean sprouts, toss, sprinkle with peanuts, and serve. Garnish with lime slices.