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

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.