1. Soak noodles in cold water for about 1 hour or warm water for 30 minutes. 2. Cut the chicken into 1/4-inch strips. Set aside. 3. Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside. 4. Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside. 5. In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside. 6. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds). 7. Add chicken and stir-fry for 1 minute. 8. Add tofu and shrimps and stir-fry for 1 more minute. 9. Break eggs into wok and let them fry without breaking them up for another minute. 10. While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes. 11. Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat. 12. Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
