Leesa's Thai Spicy Noodles

8 oz. Thai rice noodles (banh pho)
4 Tbs. lime juice
4 Tbs. sugar
1/2 cup ground peanuts
4 cloves garlic, minced
4 eggs, lightly beaten
4 scallions, cut into 2-inch pieces
4 Tbs. fish or hoisin sauce
4 Tbs. tomato puree
1 Tbs. hot red pepper flakes
1/2 cup vegetable oil
1 lb. chicken, cut into small pieces
8 large tiger shrimp
4 cups bean sprouts

Prep time: 1 hour
Yield: 4 servings

Cook noodles according to package directions and rinse with cold water.
Combine fish or hoisin sauce, lime juice, tomato puree, sugar, and red pepper flakes; set aside. Grind peanuts. Prepare and assemble other ingredients.

In a large wok over high heat, brown the garlic in oil. Add chicken and shrimp, and sauté until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and sauce mixture. Continue to stir fry for 3 minutes. Add peanuts, bean sprouts, and scallions. Stir fry for 2 minutes.

Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices, and coriander.

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