Padh Thai

1 16oz package rice noodles (banh pho)
1 lb chicken breast
1 large square tofu
8 large shrimp
4 eggs beaten
4 cups bean sprouts
4 green onions chopped
1/2 cup ground peanuts
1/2 cup peanut oil
4 cloves garlic crushed

For the sauce, mix together:
4 tbsp fish sauce
4 tbsp tomato paste
4 tbsp sugar
4 tbsp lime juice
1 tablespoon hot pepper flakes (I prefer Korean hot pepper flakes!)

Soak noodles in warm water for 20-30 minutes until they are "al dente". Chop chicken and tofu into small pieces. In a large wok, brown garlic in oil, saute chicken, shrimp until light brown. Add tofu and stir. Add eggs and stir fry until scrambled. Add rice noodles and sauce mixture. Stir fry until noodles are soft (about two minutes). If you are in a hurry like I usually am and haven't soaked the noodles until they are really al dente, you may need more sauce. Instead of 4/4/4/4 fish sauce/tomato paste/sugar/lime juice, I usually make 7/7/7/7 with about 2 tablespoons of hot pepper flakes and 1/8 teaspon Dave's Insanity Sauce. Add peanuts, bean sprouts, green onion. Stirfry 2 minutes. Sprinkle with peanuts and serve.

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