Thai Spicy Noodles

• 8 ounces rice noodles
• 4 tablespoons fish sauce
• 4 tablespoons lime juice
• 4 tablespoons tomato puree (passata)
• 4 tablespoons sugar
• 1 tablespoon red pepper flakes
• 1/2 cup peanuts ground
• 1/2 cup vegetable oil
• 4 each garlic cloves minced
• 1 pound chicken cut up
• 2 cups tofu cut up
• 8 each shrimp
• 4 large eggs beaten
• 4 cups mung bean sprouts
• 4 each scallions, spring or green onions cut up

1. Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander.
2. 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.
3. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.
4. Grind peanuts in food processor (at least half-cup, plus some extra for garnish).
5. Prepare and assemble all other ingredients.
6. In large wok over high heat, brown the garlic in oil.
7. Add chicken, tofu and shrimp, and saute until lightly browned.
8. Add eggs and continue to stir fry.
9. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes.
10. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes.
11. Sprinkle with more ground peanuts.
12. Serve immediately with lemon wedges, cucumber slices and corriander.

rice noodles, fish sauce, lime juice, tomato puree, sugar, red pepper, peanuts ground, vegetable oil, garlic, chicken, shrimp, eggs, mung bean sprouts, scallions

Taken from recipeland.com/recipe/v/thai-spicy-noodles-43420 (may not work)