Tommy Tang's Pad Thai

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.