| 1/2 | lb | Thai flat rice noodles |
| | Oil for deep frying |
| 1/2 | lb | Firm tofu; cut into tiny cubes |
| 1/4 | c | Peanut oil |
| 1/2 | tb | Garlic; minced |
| 1/2 | c | Very thinly sliced chicken breasts |
| 1/4 | lb | Shrimp; peeled and cut in half the long way |
| 2 | | Eggs; beaten |
| 1 | tb | Dried shrimp powder |
| 1/4 | ts | Freshly ground black pepper |
| 3 | tb | Dry-roasted salted peanuts |
| 2 | tb | Fresh lime juice |
| 1 | tb | Sugar |
| 6 | tb | Thai fish sauce* |
| 1/4 | c | Tamarind sauce (recipe follo |
| 2 | ts | Red chili paste with garlic* |
| 2 | c | Bean sprouts |
| | GARNISH |
| 2 | | Limes; quartered |
| 1/3 | c | Fresh cilantro leaves |
| 3 | | Scallions; chopped |
| 4 | tb | Dry-roasted salted peanuts |
