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printer friendly format   Tommy Tang's Pad Thai 1/2 lb. linguini style rice noodles 1/3 cup oil 6 large shrimp peeled 1/2 boneless chicken breast, diced 1 tbsp minced roasted garlic 2 eggs, beaten 6 tbsp Thai fish sauce 6 tbsp tamarind juice 3 tbsp vinegar 1 1/4 oz dried tofu, reconstituted into cakes and cubed 1/2 tsp paprika 1 tsp sugar 2 cups bean sprouts 2 tbsp chopped peanuts Soften rice noodles in cold water. Heat oil in large wok or skillet over high heat. Add shrimp, chicken, garlic and eggs, stirring slowly to separate yolk, about 1 minute. Add fish sauce, tamarind juice, vinegar, tofu, paprika and sugar. Stir until well mixed. Add rice noodles and stir, making sure all noodles are coated with sauce. Stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet. Top with bean sprouts and chopped peanuts and toss to mix lightly. Makes 4 servings. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.