Pad Thai 1

1/2 lb Thai flat rice noodles

- (bahn pho), OR rice sticks Oil; for deep-frying 1/2 lb Fresh firm bean curd

- cut into tiny cubes 1/4 c Peanut oil

1/2 tb Garlic, chopped

1/2 c Chicken breast meat

-- (very thinly sliced) 1/4 lb Shrimp, peeled

- cut in half the long way 2 Eggs; beaten

1 tb Dried shrimp powder

1/4 ts Freshly ground black pepper

3 tb Finely chopped peanuts

- (dry-roasted salted type) 2 tb Lime juice, freshly squeezed

1 tb Sugar

6 tb Thai fish sauce

1/4 c Tamarind sauce

2 ts Red chili paste with garlic

2 c Fresh bean sprouts

2 Limes; quartered

1/3 c Fresh coriander leaves

3 Chopped scallions

4 tb Finely chopped peanuts

- (dry-roasted type) 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 and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir 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. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman)