Categories: Appetizers, Thai, Pasta 
      Yield: 4 servings 
  
      8 oz Thai rice noodles (banh pho)        4 tb Fish sauce (or soya sauce) 
      4 tb Lime juice (lemon juice)            4 tb Tomoto puree 
      4 tb Sugar                               1 tb Hot red pepper flakes 
    1/2 c  Ground peanuts                    1/2 c  Vegetable oil 
      4 ea Cloves of garlic minced             1 lb Chicken cut in small pieces 
      1 ea Large tofu cut in chunks            8 ea Very large tiger shrimp 
      4 ea Eggs lightly beaten                 4 c  Bean srouts 
      4 ea Scallions, cut 1/2 in pieces    
  
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped 
  coriander. 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. Mix together fish sauce, lime juice, tomato puree, sugar and red 
  pepper flakes; set aside.  Grind peanuts in food processor (at least 
  half-cup, plus some extra for garnish).  Prepare and assemble all other 
  ingredients. In large wok over high heat, brown the garlic in oil. Add 
  chicken, tofu and shrimp, and saute until lightly browned. Add eggs and 
  continue to stir fry. Add drained rice noodles and dish sauce mixture, 
  continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and 
  scallions, and continue to stir fry for another 2 minutes. Sprinkle with 
  more ground peanuts. Serve immediately with lemon wedges, cucumber slices 
  and corriander.