---------- Recipe via Meal-Master (tm) v8.01

     Title: Thai Spicy Noodles
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.

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