This one is indeed delicious, but requires some work, and some suitable ishes. It is recommended to with with a large wok, and a strong source of energy (for example, a gas cooking burner).
For 6-8 people we need to prepare
- pkg Thai Rice Noodles, 1/8 inch wide
- 3/4 cup vegetable oil
- 1 cake tofu
- 1 lb deboned chicken breast, leg or thigh, cut in bite-sized pieces
- 4 cloves garlic, crushed
- 8 Black Tiger shrimp (21/25)- peeled and deviened, tails on
- 4 eggs
- 4 tbsp Thai fish sauce
- 4 tbsp fresh lime juice
- 4 tbsp tomato ketchup
- 2 tbsp sugar
- 1 tbsp dried chilies (For medium hot)
- 1/2 cup peanuts, finely chopped
- 4 handfuls bean sprouts
- 3 green onions, cut in 2-inch pieces,
- fresh coriander
- chopped lemon wedges,
- cucumber or watermelon slices (optional)
- Soak the rice noodles in cold water for at least 4 hours or overnight.
- Take 1/4 cup of the oil and heat in a frying pan until hot but not smoking.
- Fry the tofu for about 2 minutes on each side until golden. Drain on paper towels and let cool. Then dice into cubes.
- In a wok, heat the remaining oil till very hot.
- Add the chicken and garlic and stir constantly. Cook for 2 minutes.
- Add the shrimp and tofu. Stir for 1 minute.
- Add the eggs and stir fry constantly until eggs are cooked.
- With wok on high heat, add drained rice noodles. Stir fry until noodles become limp and translucent.
- Add fish sauce, lime juice, tomato ketchup, sugar and chilies, stir frying continuously for 3 minutes.
- Add peanuts (reserve 4 tbsp for garnish), bean sprouts and green onions. Stir and mix well for 2 minutes.
- Garnish just before serving with the reserved peanuts.
- Serve immediately with lemon wedges, cucumber or watermelon slices, fresh coriander and extra chilies for YOW!