Chicken, Tofu and Shrimp Pad Thai

• 1/2 pound rice noodles thai flat, or rice sticks
• 1 x vegetable oil for deep-frying
• 1/2 pound tofu firm, cut into tiny cubes
• 1/4 cup peanut oil
• 1/2 tablespoon garlic chopped
• 1/2 cup chicken breasts thinly sliced
• 1/4 pound shrimp peeled, cut in half the long way
• 2 large eggs beaten
• 1 tablespoon shrimp dried, powder
• 1/4 teaspoon black pepper freshly ground
• 3 tablespoons peanuts, salted finely chopped, dryroasted
• 2 tablespoons lime juice freshly squeezed
• 1 tablespoon sugar
• 6 tablespoons fish sauce
• 1/4 cup tamarind
• 2 teaspoons chili and garlic paste
• 2 cups mung bean sprouts
• 2 each limes quartered
• 13 cup cilantro
• 3 each scallions, spring or green onions chopped
• 4 tablespoons peanuts finely chopped, dryroasted type

1. Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.
2. Place the noodles in boiling water and cook just until the water returns to the boil.
3. Drain again.
4. Heat the oil for deep-frying to 375F (190C) F and deep-fry the cut bean curd.
5. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you.
6. Drain the bean curd and set aside.
7. Heat a large wok and add the peanut oil, garlic, and chicken.
8. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd.
9. Toss well and chow for 3 to 4 minutes over medium-high heat.
10. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.
11. Place on a serving platter with the garnishes, which are an integral part of the dish.

rice noodles, vegetable oil, firm, peanut oil, garlic, chicken breasts, shrimp, eggs, shrimp, black pepper, peanuts, lime juice freshly squeezed, sugar, fish sauce, tamarind, garlic, bean sprouts, cilantro, scallions, peanuts

Taken from recipeland.com/recipe/v/chicken-tofu-shrimp-pad-thai-40429 (may not work)