*  Exported from  MasterCook II  *

            Stir Fried Rice Noodles With Tofu & Egg (Pad Thai)

Recipe By     : NURPPL@NURSE.EMORY.EDU
Serving Size  : 1    Preparation Time :0:00
Categories    : Oriental                         Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Lb.           Thai Flat Rice Noodles -- (bahn pho)*
                        Oil For Deep Frying
     1/2  Lb.           Firm Tofu -- cut into tiny cubes
     1/4  C.            Peanut Oil
     1/2  Tbsp.         Chopped Garlic
     1/2  C.            Skinless Boneless Chicken Breast -- very thinly sliced
     1/4  Lb.           Shrimp, Peeled And Cut In Half The Long Wa
   2                    Eggs -- beaten
   1      Tbsp.         Dried Shrimp Powder -- *
     1/4  Tsp.          Freshly Ground Black Pepper
   3      Tbsp.         Dry-Roasted Salted Peanuts -- finely chopped
   2      Tbsp.         Freshly Squeezed Lime Juice
   1      Tbsp.         Sugar
   6      Tbsp.         Thai Fish Sauce -- *
     1/4  C.            Tamarind Sauce -- (recipe follows)
   2      Tsp.          Red Chili Paste With Garlic -- *
   2      C.            Fresh Bean Sprouts
                        ------Garnish------
   2      Limes         Quartered
     1/3  C.            Fresh Cilantro Leaves
   3                    Scallions -- chopped
   4      Tbsp.         Dry-Roasted Peanuts -- finely chopped


Start this dish by preparing the Tamarind sauce (recipe follows). Set it
aside to cool.

Soak the noodles in ample warm water until supple, about 15 minutes,
drain and set aside. Place the noodles in boiling water and cook just until
the water returns to the boil. Drain again. Heat the oil for deep-frying to
375 degrees F and deep-fry the tofu. Be sure to pat the tofu dry on a paper
towel first so that it will not spatter fat on you. Drain the tofu and set
aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a
few minutes and then add the shrimp, drained noodles, beaten eggs, and
deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high
heat. Add the remaining ingredients, except the garnishes, and stir-fry for a
few more minutes until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part of
the dish. Serves 4-6.

* available at some Asian markets

NOTES: I've never been able to find shrimp powder, so I buy dried shrimp
and grind them to a powder in my food processor

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NOTES : (from The Frugal Gourmet On Our Immigrant Ancestors, by
Jeff Smith