| 1 | | 2-in piece of tamarind pulp |
| | Peanut or corn oil (for deep-frying) |
| 1/4 | lb | Dried rice stick noodles |
| 6 | oz | Med shrimp shelled and deveined |
| 1 | | Whole boned chicken breast cut into slices |
| 4 | | Shallots; minced |
| 1 | tb | Minced garlic |
| 2 | sm | Serrano chiles finely minced |
| 1 | | Lime (zest only) |
| 3 1/2 | tb | Tomato paste |
| 4 | tb | Sugar |
| 1/4 | c | Thai fish sauce (nam pla) |
| 3 | tb | Fresh lime juice |
| 4 | | Green onions; trimmed, cut into 1-in lengths blanched |
| 3 | tb | Fresh coriander leaves |
| 1/2 | lb | Bean sprouts; tails removed (for garnish) |
| | CRISPY EGG LACE |
| | Oil for deep-frying |
| 2 | | Eggs; lightly beaten |
| 1/4 | ts | Salt |
