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Title: Bamboo Club Thai Spicy Noodles
Yield: 2 Servings

Ingredients

      1    8 ounce thi egg noodles
      4    tbsps fish sauce
      4    tbsps lime juice
      4    tbsps tomato puree
      4    tbsps sugar
      1 tb hot red pepper flakes
    1/2 c  ground peanuts
    1/2 c  vegetable oil
      4    cloves garlic; minced
      1    square tofu; drained and
           -cubed
      1 lb chicken; in bite sized
           -pieces
      8 lg shrimp; (optional)
      4    eggs; lightly beaten
      2 c  bean sprouts
      4    scallions; cut in pieces
           ground peanuts; for garnish
           lemon wedges; for garnish
           cucumber slices; for garnish
           corriander; for garnish

Instructions

Partially cook the noodles and allow to cool; set aside. Mix together
fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set
aside. Grind peanuts in food processor (at least 1/2 cup plus extra for
garnish). Prepare and assemble all other ingredients. In a large wok,
over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp
and saute until lightly browned. Add eggs and continue to stir fry. Add
drained noodles and fish sauce mixture; stir fry 3 minutes. Add peanuts,
bean sprouts and scallion; stir fry 2 minutes. Remove from heat, add
garnish and serve.

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Per serving (excluding unknown items): 1331 Calories; 90g Fat (59%
calories from fat); 81g Protein; 56g Carbohydrate; 574mg Cholesterol;
464mg Sodium

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Contributor: Bamboo Club Restaurant

Preparation Time: 0:00

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