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Have all ingredients ready to go before you begin to chow. Otherwise, you will overcook the noodles.
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What You Need:
(To Serve: 4 - 6)
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½ pound Thai flat rice noodles (bahn pho) or rice sticks (found in Thai or Oriental markets)
¼ cup peanut oil
½ tablespoon garlic, chopped
½ cup very thinly sliced skinless and boneless chicken breast
¼ pound shrimp, peeled and cut in half the long way
2 eggs, beaten
1 tablespoon dried shrimp powder
¼ teaspoon freshly ground black pepper
Oil for deep-frying
½ pound fresh firm bean curd, cut into tiny cubes
3 tablespoons finely chopped dry-roasted salted peanuts
2 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
6 tablespoons Thai fish sauce
¼ cup Tamarind Sauce
2 teaspoons red chili paste with garlic
2 cups fresh bean sprouts
GARNISH
2 limes, quartered
1/3 cup fresh coriander leaves
3 chopped scallions
4 tablespoons finely chopped dry-roasted peanuts
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Translate this recipe:
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| How To Cook: |
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1. Start this dish by preparing the Tamarind Sauce. Set it aside to cool.
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2. 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.
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3. Heat the oil for deep-frying to 375°F and deep-fry the cut bean curd. Be sure to 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.
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4. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd.
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5. 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.
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6. Place on a serving platter with the garnishes, which are an integral part of the dish.
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