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Ingredients
- 8 ounce Thai rice noodles (banh pho)
- 4 tsp Fish sauce (or possibly soya sauce)
- 4 tsp Lime juice (lemon juice)
- 4 tsp Tomoto puree
- 4 tsp Sugar
- 1 tsp Warm red pepper flakes
- 1/2 c. Grnd peanuts
- 1/2 c. Vegetable oil
- 4 x Cloves of garlic chopped
- 1 lb Chicken cut in small pcs
- 1 x Large tofu cut in chunks
- 8 x Very large tiger shrimp
- 4 x Large eggs lightly beaten
- 4 c. Bean srouts
- 4 x Scallions, cut 1/2 in pcs
Directions
- Grnd peanuts for garnish, lemon wedges, cucumber slices and minced coriander. Soak rice noodles in cool water for two to three hrs and drain just before use (or possibly partially cook any other type of thin noodles and allow to cold. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-c., plus some extra for garnish). Prepare and assemble all remaining ingredients. In large wok over high heat, brown the garlic in oil. Add in chicken, tofu and shrimp, and saute/fry till lightly browned. Add in Large eggs and continue to stir fry. Add in liquid removed rice noodles and dish sauce mix, continue to stir fry for about 3 min. Add in peanuts, bean sprouts and scallions, and continue to stir fry for another 2 min. Sprinkle with more grnd peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 834 | |
| Calories from Fat 484 | 58% |
| Total Fat 54.27g | 68% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.7g | |
| Cholesterol 266mg | 89% |
| Sodium 758mg | 32% |
| Potassium 477mg | 14% |
| Total Carbs 57.67g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.3g | 4% |
| Protein 29.82g | 48% |
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