---------- Recipe via Meal-Master (tm) v8.01
       Title: Thai Spicy Noodles
  Categories: Appetizers, Thai, Pasta
       Yield: 4 servings
       8 oz Thai rice noodles (banh pho)        4 tb Fish sauce (or soya sauce)
       4 tb Lime juice (lemon juice)            4 tb Tomoto puree
       4 tb Sugar                               1 tb Hot red pepper flakes
     1/2 c  Ground peanuts                    1/2 c  Vegetable oil
       4 ea Cloves of garlic minced             1 lb Chicken cut in small pieces
       1 ea Large tofu cut in chunks            8 ea Very large tiger shrimp
       4 ea Eggs lightly beaten                 4 c  Bean srouts
       4 ea Scallions, cut 1/2 in pieces   
   Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
   coriander. 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. Mix together fish sauce, lime juice, tomato puree, sugar and red
   pepper flakes; set aside.  Grind peanuts in food processor (at least
   half-cup, plus some extra for garnish).  Prepare and assemble all other
   ingredients. In large wok over high heat, brown the garlic in oil. Add
   chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
   continue to stir fry. Add drained rice noodles and dish sauce mixture,
   continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
   scallions, and continue to stir fry for another 2 minutes. Sprinkle with
   more ground peanuts. Serve immediately with lemon wedges, cucumber slices
   and corriander.